Stir-fried Broccoli with Thai Oyster Sauce

This recipe is similar to another featured recipe, Stir-fried Asparagus, Oyster Mushrooms and Shrimp in Garlic Sauce (Naw-mai Farang Pad Nahm Man Hoi). Compare the two to see how adaptable a Thai recipe is. In fact almost any vegetable can be stir-fried with Oyster Sauce. Be sure to use Thai oyster sauce, not Chinese. You can order it online from one of the online markets found on the website: look for the "Mae Krua" brand.

Ingredients

2 medium-size stalks of broccoli
4 cloves garlic, chopped
2-3 sliced shallots, or 1/2 cup sliced onion (optional)
2 Tbs. peanut oil for stir-frying
2 -3 Tbs. Thai oyster sauce
2-3 tsp. fish sauce (nahm bplah), to taste
2-3 dashes of ground white pepper

Cut the broccoli into small bite-size pieces. Use the bottom stem also, after peeling off the tough, fibrous outer skin. Prepare the garlic and shallots or onion (if using).

Heat a wok over high heat until its surface is hot. Swirl in the oil to coat evenly. When the oil is hot, add the chopped garlic, followed a few seconds later with the sliced shallots or onion (if using). SautÉ 10-15 seconds to flavor the oil, then toss in the broccoli. Stir-fry about a minute. If your stove is very hot, add 2-3 Tbs. of water as needed to help steam the vegetable so that it doesn't burn.

Sprinkle in the oyster sauce and stir-fry another minute. Then season to taste with fish sauce. Continue to stir-fry until the broccoli turns vibrant green and is crisply cooked. Sprinkle liberally with white pepper, stir well and transfer to a serving dish. Serve warm along with other dishes with steamed rice.

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Ingredients

Ingredients in this recipe