This is one of those dishes I mentioned in the cookbook which hails not from Thailand, but from some totally other country — in this case, China. And, like pretty much everything else in this cookbook, it’s outstanding.

I was, sadly, unable to source actual Yunnan ham, but settled for Serrano ham, which was still delicious, and was listed as an alternative if needed, along with country ham. I did go to a local butcher for the very best stuff I could find, and I recommend you do the same, since the taste of the ham will totally determine the quality of this meal. But, you know, whatever works for you.

Ingredients:

• 1/2 cup Suup Kraduuk Muu (Pork Stock) — recipe below
• Scant tablespoon Thai thin soy sauce
• 1 teaspoon granulated sugar
• Pinch ground white pepper
• 2 tablespoons vegetable oil
• 1 1/2 oz. piece of Yunnan ham (or smoky serrano or country) cut into bite sized pieces
• 1 1/2 oz. large, flavorful, mild green chilies, such as Anaheim or Hungarian wax, seeded, halved lengthwise and cut into 1/4″-wide bite sized pieces (about 1/2 cup)
• 1 piece of peeled ginger, cut into long (2″), thin (1/4″) sticks
• peeled garlic clove, halved lengthwise and lightly crushed into small pieces in a granite mortar (about 1 tablespoon)
• 1 cup raw corn kernals
• about 1 cup oyster or mixed mushrooms, cut or torn into large bite sized pieces
• 1/2 cup peeled yellow onion, thinly sliced with the grain
• 1/4 cup peeled carrot, cut into 1/4″ thick bite sized slices
• 1/4 cup green onions, cut into 2″ lengths

Preparation:

Combine the stock, soy sauce, sugar and pepper in a small bowl and stir well. Then combine the ham, chilies, garlic and ginger in one container, and the corn, mushrooms, carrot, and onions in another.

Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, take the wok off the heat, add the ham, chilies, ginger and garlic, and stir fry, constantly stirring, scooping and flipping the ingredients, until the ginger and garlic are very fragrant but not browned, about 30 – 45 second.

Put the wok back on the heat, add the corn, mushroom, onions and carrot, and stir fry for another minute.

Add the stock mixture and stir fry until the vegetables are just cooked through and the sauce has thickened slightly, another minute or so. Add the green onions, stir fry for 10 seconds or so, transfer to a plate, and serve.

Suup Kraduuk Muu (Pork Stock):

recipe coming soon (like tonight maybe!). Just use store bought for now.