World Kitchen: Thai, p. 210
6 cups
of 1 inch pieces of Chinese broccoli
1
tablespoon vegetable oil
2
medium garlic cloves, finely chopped
1
tablespoon oyster sauce
1
tablespoon light soy sauce
 |
| I know not the nationality of my broccoli. But I'm guessing it's probably Amurrican. |
 |
| The garlic, too. Surely there's a more PC term for it, though. "Western garlic," maybe. |
Blanch the Chinese broccoli in boiling salted water for 2-3
minutes, then drain thoroughly.
 |
| I usually mostly leave salt out of things unless it's going to really change the flavor. |
Heat the oil in a wok or frying pan and stir-fry the garlic
over medium heat until light brown.
Add the Chinese broccoli and half of the oyster sauce, and
the light soy sauce.
 |
| Drip, drip, drop. |
Stir-fry over high heat for 1-2 minutes, or until the
stems are just tender. Drizzle with the remaining oyster sauce.
 |
| Careful not to let them get mushy. There's nothing worse than a mushy vegetable, in my humble opinion. |
 |
| Done! And served with Sauteed Pasta with Tomatoes and Garlic (Fideo) |
My Rating: 5/5 "YUM. Oyster sauce is always a win."
Comments
Post a Comment