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
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.
Hot fragrant rice or rice soup.