Thai Chicken and Ginger Stir Fry

https://www.seriouseats.com/gai-pad-king-thai-chicken-ginger-stir-fry

INGREDIENTS

For the Prik Nam Pla: (optional, see notes)

• ¼ cup (60ml) fish sauce
• 1 teaspoon (5ml) fresh lime juice from 1 lime
• 3 to 5 fresh Thai chiles (3 to 5g total), stemmed and thinly sliced into rounds
• 1 small shallot (15g), thinly sliced
• 1 small garlic clove (3g), thinly sliced

For the Stir-Fry Sauce:

• 2 teaspoons (10ml) Golden Mountain seasoning sauce or light soy sauce
• 1 ½ teaspoons (8ml) oyster sauce, preferably Thai
• 1 teaspoon (5ml) Thai black soy sauce or Chinese dark soy sauce
• 1 teaspoon (5ml) Thai fermented soybean paste
• 1 teaspoon (5ml) fish sauce
• Pinch of granulated sugar

For the Stir-Fry:

• One 3-inch piece (35g) fresh ginger, peeled and cut into julienne, divided
• 2 cilantro roots (8g), cleaned and sliced (see notes)
• ¼ teaspoon white peppercorns
• 7 small garlic cloves (20g), sliced
• 2 tablespoons (30ml) vegetable oil
• ½ pound (225g) boneless skinless chicken thighs, cut into 1-inch by ½-inch pieces
• ¼ cup (1/4 ounce; 8g) dried wood ear mushrooms, rehydrated and torn into 1-inch pieces (see notes)
• 2 fresh long chiles, such as cayenne, stemmed, seeded, and quartered lengthwise (see notes)
• 2 scallions, green parts only, cut into 1-inch pieces (about 10g total)
• Cooked jasmine rice, for serving

DIRECTIONS

1. For the Prik Nam Pla (if using): In a small bowl, combine fish sauce, lime juice, Thai chiles, shallot, and garlic (if using). Set aside.

2. For the Stir-Fry Sauce: In a small bowl, stir together Golden Mountain seasoning sauce, oyster sauce, black soy sauce, fermented yellow bean paste, fish sauce, and sugar until well-combined. Set aside.

3. For the Stir-Fry: Add 1 1/2 teaspoons of sliced ginger (1/5 of total amount; 5g), cilantro roots (or stems), and white peppercorns to a granite mortar and pestle and pound into a fine paste, 3 to 5 minutes. Add garlic, and continue to pound until rough paste forms, about 1 minute.

4. In a wok or large skillet, heat oil over high heat until shimmering. Add the ginger-garlic paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and remaining sliced ginger (30g), and cook, stirring frequently, until chicken is just cooked through, about 1 minute and 30 seconds.

5. Add stir-fry sauce and wood ear mushrooms and continue to cook, stirring frequently, until sauce is reduced to a glaze that evenly coats ingredients, about 1 minute. Add long chiles and 1 teaspoon (5ml) water around sides of wok and use a wok spatula or wooden spoon to scrape up any browned bits stuck to wok.

6. For Serving: Remove from heat and stir in scallions to lightly wilt them. Serve immediately with cooked jasmine rice, passing prik nam pla at the table..