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Kana Moo Grob – Chinese Broccoli with Crispy Pork or Bacon Recipe

Kana Moo Grob - Chinese Broccoli with Crispy Pork or Bacon Recipe

Kana Moo Grob – Chinese Broccoli with Crispy Pork or Bacon Recipe

Vegetables are frequently cooked with a little meat, poultry or seafood to add flavor and a contrasting texture. Chinese broccoli or kale, known in Thailand by its Chinese name, kailan, is enjoyed for its crunchy stems. If this vegetable is not available, try using broccoli stems instead.

Ingredients :

  • 10 oz (300 g) Chinese broccoli (kailan) or broccoli stems
  • 3 tablespoons oil
  • 1 tablespoon minced garlic
  • 4 tablespoons oyster sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon sugar
  • 1/2 cup (125 ml) Thai Chicken Stock or water
  • 5 oz (150 g) crispy roasted pork or bacon, sliced into bite-sized pieces

Method :

  1. Discard the leaves and tough bottom part of the broccoli stems. Peel the skin off the tender stems and discard. Cut stems in 2 to 3-in (5 to 8-cm) lengths.
  2. Heat the oil in a wok. When it is very hot, fry the garlic until fragrant, about 1 minute, then add the broccoli and stir-fry for 5-6 minutes. Add all the seasonings and stock. Add the crispy pork and stir-fry to heat through. Do not overcook.
  3. Serve immediately.

Note : Roasted pork with a layer of meat, a thin layer of fat and crisp, golden-brown skin, contrasts beautifully in taste and texture with the broccoli. Although unconventional, thick slices of crisp fried bacon make an excellent substitute. One lb of bacon, cooked until crisp, will yield approximately 5 oz (150 g) of cooked meat.

Serves 4
Preparation time : 10 mins
Cooking time : 15 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Lab Gai – Chicken Salad with Vegetables Recipe”