Project PokPok Cookbook: Stir-Fried Yunnan Ham with Chilies


This is one of those dishes I mentioned in the cookbook which hails not from Thailand, but from some totally other country — in this case, China. And, like pretty much everything else in this cookbook, it’s outstanding.

I was, sadly, unable to source actual Yunnan ham, but settled for Serrano ham, which was still delicious, and was listed as an alternative if needed, along with country ham. I did go to a local butcher for the very best stuff I could find, and I recommend you do the same, since the taste of the ham will totally determine the quality of this meal. But, you know, whatever works for you.


  • 1/2 cup Suup Kraduuk Muu (Pork Stock) — recipe below
  • Scant tablespoon Thai thin soy sauce
  • 1 teaspoon granulated sugar
  • Pinch ground white pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 oz. piece of Yunnan ham (or smoky serrano or country) cut into bite sized pieces
  • 1 1/2 oz. large, flavorful, mild green chilies, such as Anaheim or Hungarian wax, seeded, halved lengthwise and cut into 1/4″-wide bite sized pieces (about 1/2 cup)
  • 1 piece of peeled ginger, cut into long (2″), thin (1/4″) sticks
  • peeled garlic clove, halved lengthwise and lightly crushed into small pieces in a granite mortar (about 1 tablespoon)
  • 1 cup raw corn kernals
  • about 1 cup oyster or mixed mushrooms, cut or torn into large bite sized pieces
  • 1/2 cup peeled yellow onion, thinly sliced with the grain
  • 1/4 cup peeled carrot, cut into 1/4″ thick bite sized slices
  • 1/4 cup green onions, cut into 2″ lengths


Combine the stock, soy sauce, sugar and pepper in a small bowl and stir well. Then combine the ham, chilies, garlic and ginger in one container, and the corn, mushrooms, carrot, and onions in another.

Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, take the wok off the heat, add the ham, chilies, ginger and garlic, and stir fry, constantly stirring, scooping and flipping the ingredients, until the ginger and garlic are very fragrant but not browned, about 30 – 45 second.

Put the wok back on the heat, add the corn, mushroom, onions and carrot, and stir fry for another minute.

Add the stock mixture and stir fry until the vegetables are just cooked through and the sauce has thickened slightly, another minute or so. Add the green onions, stir fry for 10 seconds or so, transfer to a plate, and serve.

Suup Kraduuk Muu (Pork Stock):

recipe coming soon (like tonight maybe!). Just use store bought for now.



Project: Pok Pok Cookbook; The Breakdown


What, you were expecting those recipes right away? Greedy, greedy, greedy. Also, not only do projects take time, but blogging takes time, too, and I’ve been sorely lacking in that lately. What can we do to create more time???

Okay, so before I get to the recipes, (I’m writing a few posts at once today, so don’t worry! They’ll come one by one, hopefully all week long) I wanted to give you the breakdown on where I ended up after all my elimination rounds.

The recipes I settled on for Round One of Project Pok Pok Cookbook:



  • Ike’s Vietnamese Fish Sauce Wings (I mean, how can you not?)


  • Phat Khanaeng (Stir-Fried Brussels Sprouts)
  • Phat Fak Thawng (Northern Thai Styled Stir-Fried Squash)
  • Phat Buung Fai Daeng (Stir-Fried Water Spinach)

Main Courses/One Plate Meals:

  • Aep Plaa (Curried Fish Grilled in Banana Leaves)
  • Yam Jin Kai (Northern Thai Chicken Soup)
  • Kaeng Khanun (Northern Thai Young Jackfruit Curry)
  • Kai Kaphrai Khai Dao (Stir-Fried Chicken with Hot Basil)
  • Khao Phat Muu (Thai-Styled Fried Rice with Pork)
  • Phat Si Ew (Stir Fried Rice Noodles with Chicken, Chinese Broccoli and Soy Sauce)
  • Hoi Thawt (Broken Crepe with Mussels)
  • Stir Fried Yunnan Ham with Chilies
  • Cha Ca La Vong (Vietnamese Tumeric Marinated Fish with Noodles and Herbs)

Now, of these 5 dishes did not make it in Round One, most because I had trouble finding Korean Salted Shrimp. I have located it, but those dishes had to be shoved to Round Two since I was starting a Whole60 so had limited time to work with.

Here’s the like ingredients these dishes had in common which I had to prepare in advance to make them:


I will add links to recipes for these ingredients as the recipes use them. Many are quick and easy, although some take hours.  Also, all these recipe titles will become links as the recipes are posted. Ahhh!! Okay, recipe posting commence!! Hope you enjoy. I found pretty much everything, across the board, spectacular.