Cuisine
Thai
Time
30 mins
Servings
2 people
In a small bowl, mix Golden Mountain seasoning sauce, black soy sauce, oyster sauce, sugar, fish sauce, and fermented soybean paste until combined. Set aside.
Slice and prepare onion, bell pepper, garlic, ginger, and spring onions.
Using a mortar and pestle, crush white peppercorns into a coarse paste. Add some of the ginger and coriander stems for extra aroma.
Heat a wok over high heat until hot. Add oil and swirl to coat.
Add the crushed peppercorn paste and stir-fry briefly until fragrant.
Add the chicken thighs and stir-fry until browned and partially cooked
Add the julienned ginger, sliced onions, and bell peppers. Stir-fry for 1–2 minutes.
Add the soaked mushrooms and continue to stir-fry until the vegetables are tender.
Pour in the prepared sauce and stir to coat the ingredients evenly. Adjust the consistency by adding water if needed.
Taste and adjust seasoning by adding more dark soy sauce or sugar if required
Serve the stir-fry hot over a bowl of steamed rice for a comforting, flavourful meal.
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