Fast, delicious and healthy!
Fast to make, yummy and healthy.
Here is the recipe:
Ingredients:
2 - 3 stalks Chinese broccoli
(called Pak Kana in Thai - (also called gai lan in chinese markets)
1/2 - 3/4 Cup Pork Tenderloin, shoulder or butt
2 - 3 cloves Garlic
1 Thai Hot Chili (or 1 spur chil - prik chi fa)
2 Tablespoons Oyster Sauce
1 teaspoon Light Soy Sauce
1 teaspoon Sugar
2 Tablespoons Vegetable Oil
Step 1
Cut the stalk part of the Kana thinly sliced on a diagonal, then cut it bigger when you get to the leafy parts
Step 2
Using a mortar and pestle, break up the garlic and chili. Not too finely ground, as you want it to have big pieces that you can see in the finished dish.
Step 3
Heat the oil in a wok or large frying pan over medium to high flame. Add the oil, let it get hot, then add the chili and garlic. Cook for just a few seconds, stirring, then add the meat.
Step 4
Fry the meat and chili, stirring constantly, until the meat is nearly cooked all the way.
Step 5
Add the oyster sauce, soy sauce, and sugar. Stir in well and let fry until the sugar melts and the pan dries out a little.
Step 6
Add the Kana and stir in well. Cook for about 30 seconds, stirring. If it is dry, add just a little water and stir in to deglaze the pan and release some flavors. You should have just a little sauce in the meat and vegetables. Do not overcook. Remove from the heat and serve immediately.
Step 7
Serve over rice along with prik nam blah for a one-dish meal, or in a shallow bowl as a side dish.
Note: You can also make this dish with chicken instead of pork, if you prefer. If you do, it is preferable to velvet the chicken before, in order to prevent it from drying out.
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