Stir-fried chinese broccoli

Stir-fried chinese broccoli

Phat phak khana

By
From
South East Asian Food

Ingredients

Quantity Ingredient
3 small chinese broccoli plants
2 tablespoons vegetable oil
4-6 medium garlic cloves, smashed and chopped
2 tablespoons oyster sauce, or more to taste
salt, to taste
pepper, to taste
stock or water, to moisten
8 x 5cm piece cooked belly pork with crisp skin, sliced
or thick slices fat bacon, fried crisp

Method

  1. Wash the Chinese broccoli, cut the leaves off the stems at their base and peel the main stem at the bottom where it is tough and fibrous. Bunch the leaves together and cut them into 2.5 cm pieces. Bruise the main stems slightly at their base and slice them diagonally into 7 cm pieces.
  2. If the broccoli is young, proceed to stir-fry straight away. If it is old and tough some people like to blanch it first. Put 2 cups water in a pan and bring it to the boil. Put in the stalks and cook for 5 minutes, adding the leaves for the last two. Drain and dry.
  3. Heat the oil in a wok until it is hot. Put in the garlic and stir-fry until it is golden brown. Add the broccoli and stir-fry until it is well coated but the stems are still crisp. Add the oyster sauce, salt and pepper and stock or water to moisten, and stir to mix. Stir in the pork or bacon at the last minute to ensure it remains crisp and serve.
  4. I learnt a more traditional version of this dish in Chiangmai in the north using pla khem (a slab of moist salted fish in a packet available in Asian food stores) instead of pork.
  5. Take the fish out of its packet, wash it and wipe it dry. Take out the bones and dice it into 2 cm cubes. Proceed as before but add the fish pieces to the wok after the garlic and cook them well. Add the broccoli and stir-fry. Add 1 tablespoon light soya sauce instead of the oyster sauce, stir in and serve.
  6. This dish may also be cooked using chicken or pork, or no meat at all, again with oyster sauce.
Tags:
SBS
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