Broccoli & Bacon Stir Fry
This is an accessible version of the popular Thai dish called pad kana moo krob. It typically consists of pork belly, Chinese broccoli aka gai lan, Thai chili, and garlic. Today we’re substituting the pork belly for bacon, which is a much simpler ingredient to obtain for most people, but is an equally delicious protein to pair with the Chinese broccoli. I’m also making this dish using both Chinese and American broccoli, so you can see how to incorporate either or both into your version. You can also follow this bacon stir-fry recipe with asparagus or tuscan kale.
The key ingredient in this dish is the salted soy beans, also known as taucheo. They’re soybeans that have been cured in salt that really give the dish a nice briny taste that you neutralize with a dash of sugar. Give my Thai-inspired broccoli bacon stir-fry recipe a shot, and let me know what you think!
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Cut bacon into ½ to 1-inch wide slices. Dice onion and smash whole garlic cloves. Cut Chinese broccoli stems into stir-fry size and hand-rip the leaves.
Coat a cold wok with oil, then add bacon and turn on heat to medium-high and begin to render the bacon slices.
Add diced onion and garlic cloves to the wok. Stir and allow all the aromatics to marry.
Add American broccoli and Chinese broccoli stems, and dashes of thin soy sauce, oyster sauce, salt cured soybeans, sugar, and white pepper.
Stir well, then add Chinese broccoli leaves. Stir-fry until leaves have wilted. Add water as desired to dilute the sauce.
Garnish with fried shallots and serve over rice.