Pad Pak Khana
This vegetable is more about leaves and stalks than its namesake cousin. It also has a sweeter flavor and juicier stems. All those green buds eventually blossom into white flowers, so when you're at the market, be sure to look for those with only a few open flowers — and the thinner the stalk, the better.
Active time: 15 min Start to finish: 15 min
Recipe information
Yield
Makes 8 servings (as part of larger meal)
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
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Preparation
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.