Moo Grataem (Stir Fry Pork with Garlic)

Moo grataem is one of those Thai dishes that proves you don’t need a long ingredient list to make something that tastes like it came from a proper street stall. Thin-sliced pork tenderloin gets coated in fish sauce, sweet dark soy sauce, and black pepper, then hits a hot wok with crushed garlic for a fast, high-heat stir-fry.

The garlic goes in first, just for a few seconds until it’s fragrant but not brown. Burned garlic turns bitter and will ruin the whole dish. Then the marinated pork cooks in 5 to 6 minutes, picking up some color from the dark soy while the fish sauce adds that funky, savory depth that defines Thai cooking.

Green onions and fresh cilantro go in right at the finish, keeping their freshness against the hot, savory pork. Serve it over steamed jasmine rice with a bowl of clear soup on the side, the way it’s done in Thailand.

Pro Tips

• Slice the pork as thin as possible, against the grain. Partially freezing the tenderloin for 20 minutes makes thin slicing much easier.
• Get the wok screaming hot before adding oil. A cold wok means the pork stews instead of sears.
• Sweet dark soy sauce is not the same as regular soy sauce. It’s thick, slightly sweet, and gives the dish its characteristic dark glaze. Find it at any Asian grocery store.
• MSG is optional but traditional. It rounds out the savory notes. Skip it if you prefer.

Variations

• Use chicken breast or thigh instead of pork for moo grataem’s chicken cousin, gai grataem.
• Add a sliced Thai bird’s eye chili for heat.
• Toss in a handful of holy basil leaves with the green onions for a more aromatic finish.