Pad Pak Kana

Ingredients

Instructions

1. 1

   Trim the tough ends from the Chinese kale. Separate the stems and leaves; slice the stems on a diagonal into bite-size pieces and cut the leaves into large pieces. Finely slice the garlic and the red chili. In a small bowl, stir together the light soy sauce, vegan oyster sauce, water, and sugar until smooth. Have everything beside the stove before you start; this dish cooks very fast.

2. 2

   Heat a wok or large frying pan over high heat until very hot. Add the neutral oil, swirl to coat, then add the garlic and red chili. Stir-fry for about 10–15 seconds just until fragrant; do not let the garlic brown deeply or it will taste bitter.

3. 3

   Add the Chinese kale stems first and stir-fry for 1 minute. This gives the firmer stems a head start so they stay crisp-tender rather than raw.

4. 4

   Add the Chinese kale leaves and toss for 30–45 seconds until they begin to wilt. Pour in the sauce mixture around the edge of the wok and stir-fry for another 1–2 minutes, tossing constantly, until the stems are bright green and just tender and the leaves are glossy. The sauce should lightly coat the vegetables, not pool at the bottom.

5. 5

   Transfer immediately to a serving plate and serve hot. Pad Pak Kana is best eaten right away while the kale is vibrant and the stems still have some crunch.

Nutrition per serving

Notes

• •For the best texture, choose young Chinese kale with slender stems; very thick stems can be split lengthwise before slicing.
• •If you want more heat, add extra sliced chili or a pinch of chili flakes at the end.
• •A properly hot pan is the key to a good stir-fry: it sears the vegetables quickly so they stay crisp and bright instead of steaming.
• •Serve with jasmine rice or alongside other Thai dishes such as tofu stir-fries or soups.

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