I haven't had time to get to the Asian grocery store and I've been short on time so I chose this simple recipe. There's a more elaborate Khmer recipe I'm going to try when I have some time.
Cooking fish sauce stinks to high heaven but the resulting dish is very good.
Look for young unwrinkled ginger otherwise you'll get the "cat hair" effect.
Khmer Stir Fried Ginger and Beef-Saiko cha k'nye From Hot Sour Salty Sweet by Jeffrey Alford
1/2 lb boneless sirloin or ribeye cut into thin slices
1/2 lb ginger peeled and cut into matchsticks
3 tbs vegetable or peanut oil
3-4 garlic cloves smashed and minced
2 tbs fish sauce
2 tsp sugar
Heat a wok over medium high heat and add oil when hot. When oil is hot stir fry garlic until it starts to golden. Add meat and stir fry until it changes color. Add fish sauce, sugar and ginger and cook until tender about 4-5 minutes. Serve over rice.
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