Featured in One Dish Meals:
Stir-fried Chinese Broccoli Leaves with Pork
ผักคะน้าหมู ( Pad Kana Moo )

Stir-fried Chinese Broccoli Leaves with Pork

ผักคะน้าหมู ( Pad Kana Moo )

Added on January 21, 2015

Currently rated:  
Rated 4.5 Stars from 2576 reader reviews

Yield: 1 - 2 serving

Prep time: 5 Minutes

Cooking time: 5 Minutes

Ready in: 10 Minutes

Kana (ผักคะน้า, Pak Kana) is a delicious dark green, leafy vegetable found in Thailand and used in many Asia cuisines. In English, it is commonly referred to as Chinese Broccoli, It is very similar to Kale. Pad Kana is a simple stir-fried dish using either sliced pork loin or chicken breast, garlic, oyster sauce and other seasonings, and just a hint of hot chili. If you don't like spicy foods at all, then this dish comes out great even when you leave the chili out.

Ingredient List:
What's in our Stir-fried Chinese Broccoli Leaves with Pork.

• 2 - 3 stalks Chinese broccoli
  (Pak Kana)
• 1/2 Cup Pork Tenderloin
  (or chicken breast, thinly sliced)
• 2 - 3 cloves Garlic
• 1 Thai Hot Chili
• 2 Tablespoons Oyster Sauce
• 1 teaspoon Light Soy Sauce
• 1 teaspoon Sugar
• 2 Tablespoons Vegetable Oil

Basic Directions:
How we make our Stir-fried Chinese Broccoli Leaves with Pork.

1) Fry garlic and chili for just a few seconds in oil, stirring, then add the meat.

2) When the meat is cooked through, add oyster sauce, soy sauce, and sugar and cook until the sugar is melted.

3) Add the Kana and stir in well. Cook for about 30 seconds. Serve immediately.

Jump to the detailed step-by-step method.

Browse More Recipes by Category:

• Chicken Recipes
• Fish & Seafood Recipes
• Pork Recipes
• Beef Recipes
• Vegetarian Recipes
• Appetizers
• Main Dishes
• Side Dishes
• One Dish Meals
• Salads
• Soups
• Snacks
• Desserts and Candies
• Drinks
• Sauces and Condiments
• Recipe Components

Step 1

Pak Kana is a stiff, leafy, dark green vegetable. If you don't have it in your area, this recipe can be made using Kale.

Step 2

Cut the stalk part of the Kana thinly sliced on a diagonal, then cut it bigger when you get to the leafy parts.

Step 3

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 4

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 5

Fry the meat and chili, stirring constantly, until the meat is nearly cooked all the way.

Step 6

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 7

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 8

Serve over rice along with prik nam blah for a one-dish meal, or in a shallow bowl as a side dish.

Support Thai Cookbook TV

If you like our site, and think our recipes are helping you to enjoy delicious Thai foods at home, please buy us a coffee break using the link below. If you donate, you will receive an enhanced user experience on this website.

Click for details!