This is a common dish for Thai office workers, the reason is simple, it is widely available from street food stalls and can be cooked very quickly in a short lunch break. It is also quite spicy so its a great way to pep yourself up for the afternoon. Fried egg is sometimes look down on in the west, but its a staple of Thai cooking.
It originates from central Thailand, but can be bought everywhere, it is medium spicy.

Another way to use up left over pumpkin, this stir fry is made from fried crunchy pork with pumpkin. The pork adds crunch to contrast the pumpkin, while the pumpkin brings some sunshine into the dish.

A very simple stir fry served as a side dish to rice. Don't be put off by cabbage, it's terrific to eat as a stir fry, just as long as you don't overcook it.

A dish from the south of Thailand, this stir fry combines fresh butterbeans together with pork. If you're use to eating butterbeans boiled as a side vegetable, then this makes a pleasant change. Stir fryed butterbeans keep their texture better.

Pork mince stir fried (Lab mu) with Ton Ho Chai, the chinese slightly bitter leaf vegetable. If you can't get hold of Ton Ho Chai, use Pak Choi, or Chinese cabbage.

Ingredients
100 gms Ton Ho Chai
100 gms Pork Mince
1 Tablespoon Lemon Juice
1 Tablespoon Flaked Chillies
1 Tablespoon Fish Sauce
1 Tablespoon Toasted Rice Pounded
1 Tablespoon Oil
1 Teaspoon Sugar

Preparation
1. This recipe couldn't be simpler, clean and chop the leaves.
2. Heat oil in a pan, fry the pork mince until it's part cooked.
3. Add lemon juice, flaked chillies, fish sauce, toasted rice and sugar and continue frying until the pork is cooked through.
4. Add the leaves and fry for 30 seconds just to warm them through.

Back to one of the staples of Thai cuisine - stir fries! This one uses Pak Choi, the Chinese broad stem cabbage together with pork and seasonings. You'll see many similar green vegetable stir fries on this site, they are a good way to eat green leaf vegetables cooked in a way that keeps the vitamins in.

Ingredients for 2 People
150 gms Pak Choi
20 gms Baby Corn
200 gms Pork
3 Garlic Cloves
1 Tablespoon Oyster Sauce
1 Light Soy Sauce
1/2 Teaspoon Sugar
1 Tablespoon Oil
1 Tablespoon Water

Preparation
1. Chop the garlic, slice the pork thinly, and clean and chop the vegetables into bite sized pieces.
2. Heat the oil in a frying pan, add the chopped garlic and fry for a few seconds until the garlic begins to smell.
3. Add the sliced pork and fry for a few seconds, followed by the soy sauce, oyster sauce, sugar and water.
4. Finally add the remaining vegetables and stir fry for 30 seconds.

Serve With
As with all stir frys this served as a side dish to rice or noodles.

The backbone of Thai cooking is curries and stir-fry dishes. This stir-fry is a combination of bamboo, beansprouts and pork.

Ingredients
200 gms Pork
50 gms Soya Beansprouts
50 gms Shitake Mushrooms (Fresh is better for this stirfry)
50 gms Sliced Bamboo
2 Tablespoons Oil
1 Tablespoon Light Soy Sauce
1 Tablespoon Thai Maggic Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Water
1/3 Teaspoon White Pepper
2 Cloves Garlic

Preparation
1. Put the oil into a frying pan and preheat.
2. Fry chopped garlic for 10 seconds, just to release the smell.
3. Add all the remaining ingredients and fry for 1 minute, the aim is just to warm the ingredients through, not to cook.
4. Serve immediately.

The main part of this is the pork crackling, the crispy snack made from the skin of pork you can buy in packets. First make the red sauce, the stirfry should be made and served immediately.

Ingredients for Red Sauce
1 Tablespoon Red Bean Curd
1 Teaspoon Vinegar
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Tablespoon Sesame Oil
1 Garlic Cloves
3 Chillies

Preparation
1. Mix all ingredients in a blender and blend together to form a smooth sauce.

Ingredients
1 Pack Of Pork Crackling
50 gms Chinese Cabbage
30 gms Celery
30 gms Spring Onions
10 gms Coriander Leaves
30 gms Onion
3 Garlic Cloves
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1/2 Teaspoon Sugar
1 Tablespoon Oil

Preparation
1. Soak the pork skin in water for 1 hour until soft, then drain.
2. Chop the garlic finely, add to a pan of oil and fry for 10 seconds.
3. Chop all the vegetables and put in the pan with the pork crackling, soy sauce, oyster sauce, sugar and white pepper. Stir fry for 1 minute.

A healthy meal after the Christmas excesses. This is a stir-fry of pork, cashew nuts for flavour and crunch, and lots of vegetables. Eat with noodles or rice.

Kang Kon Chinese is a popular green leaf vegetable of China, that has spread to Thai cuisine. This dish is essentially a stir fry of pork, seasonings and this Chinese vegetable. It is quite difficult to obtain in Europe, a suitable alternative is spring cabbage. In Bangkok it is often served with plain rice soup for the late night revelers coming back from the discotheques. This originates from neighboring China and is a mild dish. You will need salted fermented soya beans.

Ingredients for 2 People
100 gms Kang Kon Chinese
200 gms Pork Meat
2 Cloves Garlic
A Pinch White Pepper
1 Tablespoon Oil
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Salted Fermented Soya Beans
1 Teaspoon Sugar

Preparation
1. Slice the pork into strips.
2. Crush the garlic
3. Cut of the kang kon chinese into 4 cm pieces, clean it and put it on the plate.
4. Put the oil in hot pan until very hot. Stir fry dishes require a hot pan and short cooking time.
5. Fry the pork for a minute.
6. Add the garlic and other ingredients and fry it for few seconds. The aim is to flash fry the vegetables without letting them go soggy.

Serve With
Hot fragrant rice or rice soup.

Cabbage can be a sulfurous and bitter vegetable if overcooked. However when cooked quickly and gently in a stir fry it can be an excellent, crunchy and very healthy vegetable. This is a stir fry of cabbage and pork, and like other stir frys its quick to make.

Ingredients for 2 People
150 gms Pork
100 gms Cabbage
1/2 Red Pepper
1/2 Onion
3 Garlic Cloves
3 Tablespoons Oil
1/2 Teaspoon Ground White Pepper
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
2 Tablespoons Water

Preparation
1. Chop the garlic put into a frying pan and fry it in the oil to release the flavour.
2. Chop the pork into small strips and fry in the pan.
3. Chop the cabbage, red pepper, and onion,and add to the frying pan.
4. Add the fish sauce, light soy sauce, oyster sauce, sugar,and water, and fry it for 2 minutes.
5. Serve immediately.

Serve With
Hot fragrant Thai rice.

As part of beansprout day at cassa Khiewchanta, I made this stir fry from crunchy deep fried pork together with fresh grown bean sprouts. See the instructions below for how to grow the fresh bean sprouts. Serve this with Thai rice for best results.

This is a classic fresh crisp stir fry of Chinese cabbage and crunchy deep fried pork. If you can't get Chinese cabbage you can also use broccoli greens.