Saturday, June 29, 2013

Chinese cabbage stir fry recipe

This Chinese cabbage stir fry recipe (Paad-Pak-Kaad-Kaw) is not an authentic Thai food. Actually it’s Chinese, but, like many Chinese dishes, Thai cuisine embraced and adopted these dishes so they become common dish in Thai homemade meals.
Chinese cabbage stir fry recipe
Chinese cabbage stir fry recipe
½ cup Pork, sliced
1 Chinese cabbage, sliced
½ ts. Palm sugar
½ tbs. Garlic, crushed and thoroughly chopped
2 tbs. Cooking oil
2-3 tbs. Fish sauce or soy sauce 
  1. Heat the wok. Add cooking oil and garlic. Fried for 10-20 seconds.
  2. Add sliced pork and fish sauce or soy sauce. Fried until 95 percent cooked.
  3. Add slice Chinese cabbage and palm sugar. Continue frying for 20-30 seconds. 
  4. Serve with rice. 
This dish has a lot of Chinese cabbage as a main ingredient and this vegetable is luscious. It has a lot of internal water which will be mix with the flavoring ingredients during the frying and soften the taste of the dish. Hence you should not spend a lot of time on stage 3.  

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