This is a simple dish of the streets.
Thai garlic is small and sweet, very much like new season garlic. It’s skin is thin and the bulbs and cloves small. It is much kinder than most other types of garlic. However this type is not always available, so regular large garlic can easily fall into its place, just make sure it is peeled as its skin can be tougher.
Any type of young and tender Asian green leafy vegetable can be used, choy sum, morning glory or snow peas – you can even use asparagus or green beans. If you’re using large or older Chinese broccoli, it might be wise to blanch the broccoli beforehand.
Cut the broccoli into 3 cm lengths, wash and drain quite well. Place on a tray or in a bowl. Crush the garlic with the salt. Place on top of the prepared broccoli. Sprinkle with the sugar and white pepper then drizzle with the stock or water. Heat the wok to very very hot. It should be smoking. Pour in the oil then immediately tip in the bowl with all its contents. It might burst into flames for a moment but this is what you want – it will impart a smoky savour to the dish. Stir fry for a minute or two, making sure to turn the broccoli as it might begin to scorch.
Season with the oyster sauce and maybe moisten with a little more stock – as needed. It is quite oily with only a little liquid. It should taste rich, and slightly smoky.
06 May 2019 03:21PM
( Updated: 07 May 2019 10:08 PM )