Thai-style stir-fried Chinese broccoli with oyster sauce and bacon (Pad khana bacon krop) from The Wok - Recipes and Techniques (page 206) by J. Kenji López-Alt

  • garlic
  • dark soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute the book's "Crispy fried pork belly" or bacon for pancetta and shoyu for dark soy sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Crispy fried pork belly" or bacon for pancetta and shoyu for dark soy sauce.

  • bernalgirl on August 29, 2024

    A super-easy, fast and satisfying dish I’d like this with steamed rice and a fried egg

  • twoyolks on December 17, 2022

    I made this with bacon and the smokiness of the bacon added a weird flavor note to the broccoli.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.