kae's bangkok district broccoli
Fragrant broccoli Thai style (in a garlicy oyster sauce). This style of cooking doesn't have your broccoli cooking in copious amounts of greasy, thick sauce. Broccoli should still be firm (crunchy) but not "raw". This is a great accompaniment to any Asian style dish - my third son loves this with just jasmine rice as a snack. NOTE - you can add toasted almonds or cashews to the cooking process if you want to serve this cold as a salad (wonderful with a BBQ and marinated meats)
yield
6 as a side dish
prep time
5 Min
cook time
5 Min
method
Stir-Fry
Ingredients For kae's bangkok district broccoli
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2heads of broccoli (about 1 - 1.5 pounds), cut into flowerettes. tough outer layer of stems removed with the stem centre sliced into thin battons
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1/4 cthai oyster sauce (use one in image if possible)
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1/2 tspcrushed garlic
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1/2 tspsesame oil
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1 Tbspwater
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1/2 csliced toasted almonds or cashews - if you are wanting to serve this cold as a salad
How To Make kae's bangkok district broccoli
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1Nap cook broccoli for about 3 - 4 minutes in the microwave to get the cooking process happening. While that is happening, place the remaining ingredients in a small bowl and combine.
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2Heat a wok to HOT, add a little oil and place the still crunchy broccoli. Fry for 2 minutes. Add the sauce and fry for a further 2 minutes.
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3If making as a salad, toss through sliced toasted nuts and let cool before serving.
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