Thai-Style Stir-Fried Broccoli with Oyster Sauce
Looking for a quick, delicious vegetable side dish made Thai-Style? Try this! In Thailand, usually it’s made with Chinese broccoli, and in the traditional dish there isn’t red pepper or ginger, but I think the red pepper makes it pretty, and the ginger adds another layer of flavor, but feel free to adjust it to your liking! Feel free to add tofu or meat of your choice to make this a main dish!
Background: My Thai hubby, Dom, had never seen or heard of broccoli growing up. Broccoli is a foreign veggie and never made it to his little town of Sukhothai, but when he was 12-years-old, his grandma bought broccoli for the first time from the market and made it for dinner. It was a big deal since it was double the price of Chinese broccoli, long bean or morning glory, which are common Thai veggies.
- Cooking oil (2-3 Tbsp)
- Ginger, finely chopped (optional) (2 inch piece)
- Shallot, sliced into strips (1)
- Garlic, finely chopped (5 cloves)
- Brocolli or Chinese broccoli, cut into bite-sized pieces (2 stalks)
- Red pepper, sliced into strips (optional) (1)
- Thai oyster sauce (2-3 Tbsp, to taste)
- Fish sauce (2-3 tsp, to taste)
- White pepper powder (a few dashes)
Warm the cooking oil over medium heat in a wok. Add the garlic, ginger and shallot. Stir-fry until fragrant.
Toss in the broccoli and red pepper. Add a few tablespoons of water to help steam the broccoli. I usually have a half-cup of water next to the stove, and will add a few tablespoons at a time once I see the steam going away.
Add the oyster sauce and fish sauce to taste.
Stir-fry the broccoli until it's a vibrant green and crisp. Turn off the heat and sprinkle on white pepper to taste.
I like to serve it with steamed Jasmine rice, and this dish goes great with any Thai main entrees! Enjoy!
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