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Categories:Viewed: 56 - Published at: a year ago
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
- Special equipment: a large (6-qt) wok
Method
- 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.