Gai Pad King (Thai Ginger Chicken Stir Fry)

1. Soak the wood ear mushrooms in hot water for 20 minutes, then drain and slice. Mix the oyster sauce, soy sauce, fish sauce, palm sugar and stock in a small bowl.
2. Heat the oil in a wok over high heat. Add the garlic and half the ginger and stir-fry for 30 seconds until fragrant.
3. Add the chicken and stir-fry for 3 minutes until it takes colour on the edges.
4. Add the onion, capsicum and mushrooms and stir-fry for 2 minutes.
5. Pour in the sauce mixture and toss for another minute until everything is coated and the pan is nearly dry.
6. Add the remaining ginger and the spring onion, toss for 30 seconds so the fresh ginger keeps its bite, and serve with rice.

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Notes:

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• Half the ginger goes in early to flavour the oil, half at the end for the sharp, fresh hit
• Matchsticks, not grated — you want to taste the ginger in pieces
• Wood ear adds almost no flavour, only crunch. That's the point of it