Stir-Fried Chinese Broccoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pad Pak Khana This vegetable is more about leaves and stalks than its namesake cousin. It also has a sweeter flavor and juicier stems. All those green buds eventually blossom into white flowers, so when you're at the market, be sure to look for those with only a few open flowers and the thinner the stalk, the better. Active time: 15 min Start to finish: 15 min Ingredients:
3 tablespoons vegetable oil |
4 garlic cloves, smashed |
2 lb chinese broccoli (sometimes known as chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces |
1/2 cup thai chicken stock or canned chicken broth |
2 tablespoons thai yellow bean sauce |
2 tablespoons oyster sauce |
2 teaspoons sugar |
Directions:
1. Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.
2. Cooks' note: Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag
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