kae's bangkok district broccoli

Recipe by
Betty Bramanis
Sydney

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

  • 2
    heads of broccoli (about 1 - 1.5 pounds), cut into flowerettes. tough outer layer of stems removed with the stem centre sliced into thin battons
  • 1/4 c
    thai oyster sauce (use one in image if possible)
  • 1/2 tsp
    crushed garlic
  • 1/2 tsp
    sesame oil
  • 1 Tbsp
    water
  • 1/2 c
    sliced toasted almonds or cashews - if you are wanting to serve this cold as a salad

How To Make kae's bangkok district broccoli

  • 1
    Nap 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.
  • 2
    Heat 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.
  • 3
    If making as a salad, toss through sliced toasted nuts and let cool before serving.
ADVERTISEMENT