Tuesday, June 28, 2011

Stir Fried Chinese Broccoli with Crispy Pork (Pad Khana Moo Grob)

Thai Translation - Pad = Stir Fried, Khana = Chinese Broccoli, Moo Grob = Crispy Pork

This delicious dish with a hint of the Chinese influence on thai cooking is super easy and super yummy. Made with only a couple of ingredients, it can be quickly whipped up and served with steamed rice. This is a dish I fell in love with at Spice I Am restaurant in Sydney. The flavours were amazing and I had never eaten Thai food like it before. This recipe will definitely have you wanting more!

Cooking Time – 10 minutes
Preparation Time – 5 minutes

Serves 2

1 bunch chinese broccoli
½ tsp white pepper
2 tbsp oyster sauce
1 tsp powdered chicken or pork stock
1 tsp cornflour dissolved in 2 tbsp water
3 medium red chilli's
4 cloves garlic
2 tbsp vegetable oil

  1. Wash your chinese broccoli and slice into thirds. Finely dice the garlic cloves and chop the chilli's in half (leave whole if you prefer it to be mildly spicy)
  2. Heat your oil in wok over medium high heat. Add the garlic and cook for one minute. Add the chinese broccoli and stir fry until slighly done.
  3. Add the oyster sauce, water, chicken stock, chilli and white pepper. Stir well to combine and then add the pork.
  4. Stir fry for one minute more and then serve with steamed rice.


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