Stir-fried Chinese Broccoli with Crispy Pork

Cut the pre-cooked crispy pork belly into bite-sized pieces, about 1-inch thick. Wash the Chinese broccoli thoroughly and cut the stalks into 2-inch pieces, separating the leaves.

In a small bowl, combine the oyster sauce, light soy sauce, sugar, and water or chicken stock. Stir well until the sugar is dissolved. This is your stir-fry sauce.

Heat a wok or large frying pan over high heat. Add the vegetable oil and swirl to coat the pan. Once the oil is shimmering, add the minced garlic and sliced chili (if using).

Stir-fry for about 15-20 seconds until fragrant, being careful not to burn the garlic.

Add the crispy pork belly pieces to the wok and stir-fry for 1-2 minutes until they are heated through and slightly re-crisped.

Add the Chinese broccoli stalks first, stir-fry for 1 minute, then add the leaves. Continue to stir-fry for another 2-3 minutes until the broccoli is tender-crisp and vibrant green.

Pour the prepared stir-fry sauce over the ingredients in the wok. Toss everything quickly for about 30 seconds to ensure all ingredients are evenly coated with the sauce.

Remove from heat immediately and serve hot with steamed jasmine rice. Enjoy your delicious Pad Kana Moo Krob!