{"id":6214,"date":"2019-06-07T00:00:00","date_gmt":"2019-06-07T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/stir-fried-chinese-yellow-or-white-flowering-cabbage-with-pork-and-its-variations-koua-pak-kaat-kuang-tung-sai-sin-moo\/"},"modified":"2024-10-22T22:35:42","modified_gmt":"2024-10-22T22:35:42","slug":"stir-fried-chinese-yellow-or-white-flowering-cabbage-with-pork-and-its-variations-koua-pak-kaat-kuang-tung-sai-sin-moo","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/stir-fried-chinese-yellow-or-white-flowering-cabbage-with-pork-and-its-variations-koua-pak-kaat-kuang-tung-sai-sin-moo\/","title":{"rendered":"Stir fried Chinese yellow or white flowering cabbage with pork and its variations (koua pak kaat kuang tung sai sin moo)"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u2022\u00a0\u00a0\u2153 C oil<br \/>\n\u2022\u00a0\u00a01 small head garlic, cloves peeled and chopped (or 5 large cloves of garlic)\u00a0<br \/>\n\u2022\u00a0\u00a0150 g (5 oz) pork, sliced across the grain (1 cup loosely filled)\u00a0<br \/>\n\u2022\u00a0\u00a01 T soy sauce (or more to taste)\u00a0<br \/>\n\u2022\u00a0\u00a01 T fish sauce (or more to taste)\u00a0<br \/>\n\u2022\u00a0\u00a01 large bunch (300 g\/10 oz) Chinese yellow flowering cabbage (choi sum, Chinese), washed and trimmed then roughly chopped into pieces up to \u00a08 cm (3 in) long<br \/>\n\u2022\u00a0\u00a01 T oyster sauce<br \/>\nServes up to ten people, three small serving plates, \u00a0as part of a Lao meal.<\/p>\n<p><strong>Method<\/strong><br \/>\n\u00a01. Heat the oil in a hot wok. Toss in the chopped garlic, swirling with a wok spoon for a few seconds. Add the pork, stir frying to mix and to sear the meat evenly.<br \/>\n\u00a02. Add 1 tablespoon each of soy sauce and fish sauce and continue to stir fry for a minute.\u00a0<br \/>\n3. Toss in the prepared cabbage, stir frying for a minute to mix the flavours.<br \/>\n\u00a04. Cover the wok and let fry-steam for about 2 minutes. Taste and adjust flavourings. Add the oyster sauce and fry-steam for another minute. Greens should glisten brightly, while the stems should remain crisp. Add stock or water if more sauce is desired.<br \/>\n\u00a05. Put on small serving plates as part of a Lao meal.<\/p>\n<p><strong>Variation<\/strong><br \/>\n\u2022\u00a0\u00a0For a spicier dish, add a few whole fresh chillies or some chopped or shredded chilli just before the meat.<br \/>\n\u2022\u00a0\u00a0Chicken, duck or turkey may be substituted for the pork. Yes, turkeys are not uncommon in Luang Namtha!\u00a0<br \/>\n\u2022\u00a0\u00a0Suggested vegetables: Chinese cabbage (bok choy, Chinese; pak kat \u00a0 \u00a0 \u00a0 \u00a0kao, Lao) snow peas green beans or yard-long beans Chinese broccoli or collard greens cucumber or edible gourd pumpkin Chinese mustard greens morning glory (pak bong) mixed vegetables\u00a0<br \/>\n\u2022\u00a0\u00a0Suggested herbs and roots for flavouring: ginger (slice and stir fry in the oil for 10 seconds, and then remove. Alternatively, \u00a0finely shred and add after the meat.)<br \/>\nInformation by<a href=\"https:\/\/foodfromnorthernlaos.com\/about\/\" target=\"_blank\" rel=\"noopener\"> Food from Northern Laos <\/a>(<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<br \/>\nVideo by\u00a0<a href=\"https:\/\/www.youtube.com\/user\/FoodTravelTVChannel\" target=\"_blank\" rel=\"noopener\">FoodTravelTVChannel<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"class_list":["post-6214","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"This is a basic stir fried vegetable dish cooked Luang Namtha-style. Any leafy or vine-grown vegetable, sliced pumpkin or gourd may be cooked with any meat. Traditionally, only one vegetable is cooked with one meat.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6219,"pkl_story_video":"","pkl_story_image_credits":"Yanwalyun","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6214"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}