Stir-Fried Kale and Pork with Chili Garlic

Name: Stir-Fried Kale and Pork with Chili Garlic
Prep time: 10 min
Cook time: 5 min
Total time: 15 min

Published February 21, 2026
Updated February 21, 2026
Author Bell V’Kit

A fast, savory Thai stir-fry of tender pork, crisp kale, and a punchy garlic-chili base cooked over high heat. Each bite is aromatic and balanced, with gentle heat, light sweetness, and just enough sauce to coat everything beautifully.

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Total : 15 min

Spice Level : Mild

Skill Level : Easy

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What Is Stir-Fried Kale with Pork and Chili Garlic?

Stir-Fried Kale with Pork and Chili Garlic or pad kana moo prik kratiem (ผัดคะน้าหมูพริกกระเทียม) is a classic Thai home-style stir-fry that’s all about speed, heat, and balance.

Tender slices of pork are cooked over high heat with a rough chili-garlic paste, then tossed with crisp kale and savory seasonings. The result is aromatic and punchy, with garlicky heat, light sweetness, and just enough sauce to coat everything.

Simple ingredients, quick cooking, and big flavor. Best served hot with steamed rice.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You’ll Love Stir-Fried Kale with Pork and Chili Garlic

Big flavor, minimal effort: A hot wok, fresh garlic, and chilies create deep aroma and savory intensity in just minutes.
Balanced and well-rounded: Savory sauces, subtle sweetness, and clean chili heat complement the pork and kale without overpowering them.
Quick and adaptable: Ready in under 15 minutes, this Thai stir-fry works easily with different proteins or leafy greens.
Crisp greens, tender pork: The kale stays vibrant and slightly crunchy while the pork remains juicy and flavorful.

Ingredients & Equipment Checklist

Here’s a handy shopping checklist of ingredients and equipment for quick planning.

Main

Seasoning

[] 3 tbsp oil
[] 2 tbsp oyster sauce
[] 1 tbsp light soy sauce
[] 1 tbsp seasoning sauce
[] 1/2 tbsp sugar
[] 1 pinch ground white pepper
[] 3 tbsp water

[{

Equipment

[] wok or large frying pan
[] mortar and pestle, for pounding chilies and garlic
[] sharp knife
[] cutting board
[] measuring spoons
[] wok ladle

}]

Tips Before You Start Making Stir-Fried Kale with Pork and Chili Garlic

Prep everything first: This dish moves fast. Have the pork sliced, kale ready, and sauces measured before you heat the wok.
Use high heat: A hot wok keeps the pork juicy and the kale crisp.
Add kale last: Stir-fry just until wilted and bright green. Overcooking dulls the texture and flavor.
Add a small splash of water: A small splash of water creates steam to soften the kale, helping it cook quickly while staying vibrant. It also pulls the seasonings together, leaving just enough light sauce to coat each bite.

Stir-Fried Kale and Pork with Chili Garlic

A fast, savory Thai stir-fry of tender pork, crisp kale, and a punchy garlic-chili base cooked over high heat. Each bite is aromatic and balanced, with gentle heat, light sweetness, and just enough sauce to coat everything beautifully.

Servings : 2

Spice Level : Mild

Skill Level : Easy

Prep : 10 min

Cook : 5 min

Total : 15 min

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Ingredients

Main

Seasoning

[] 3 tbsp oil
[] 2 tbsp oyster sauce
[] 1 tbsp light soy sauce
[] 1 tbsp seasoning sauce
[] 1/2 tbsp sugar
[] 1 pinch ground white pepper
[] 3 tbsp water

[{

Equipment

[] wok or large frying pan
[] mortar and pestle, for pounding chilies and garlic
[] sharp knife
[] cutting board
[] measuring spoons
[] wok ladle

}]

Cooking Instructions

1. Make the chili-garlic paste

[] Pound Thai chilies and garlic together in a mortar. Keep it coarse for aroma.

2. Heat the wok

[] Heat a wok over medium-high heat.
[] Add oil and let it heat until shimmering.

3. Sauté the aromatics

[] Add the chili-garlic paste.
[] Stir-fry until fragrant, about 20–30 seconds.

4. Cook the pork

[] Add pork and stir-fry until almost cooked through.

5. Add kale and season

[] Add kale.
[] Season with oyster sauce, light soy sauce, seasoning sauce, sugar, and white pepper.
[] Add water to create steam and help the kale soften.

6. Finish and serve

[] Stir-fry quickly until the pork is fully cooked and the kale is tender but still vibrant.
[] Serve hot with steamed rice.

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FAQs for Stir-Fried Kale with Pork and Chili Garlic

Is this dish very spicy?

It’s typically medium heat. The chilies add a sharp kick, but savory sauces and a touch of sugar keep everything balanced. Reduce the chilies if you prefer it milder.

Can I use another protein instead of pork?

Yes. Chicken, beef, shrimp, or tofu all work well. Slice the protein thin so it cooks quickly over high heat.

What kind of kale should I use?

Chinese kale is a great choice. Peel the tough outer skin from the stems so they cook evenly and stay tender.

Why add water when stir-frying?

A small splash creates steam that softens the kale quickly and pulls the seasonings together, leaving a light, glossy coating rather than a dry stir-fry.