Thai cuisine is known for its flavor combinations of sweet, salty, sour, bitter, and hot, and this dish encapsulates them all. Find Thai yellow bean sauce (or paste) at your local Asian market, or substitute miso paste or black bean sauce. If Chinese broccoli isn’t available, use broccoli rabe or broccolini. A heavy sauté pan or cast-iron skillet can replace a wok.
Ingredients
3 tablespoons vegetable oil
4 garlic cloves, smashed
2 pounds Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai Chicken Stock (recipe follows) or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar
Special equipment: Wok (optional)
Preparation
Heat the oil in a wok over high heat until hot but not smoking, then stir-fry the garlic until pale golden, 10 to 15 seconds. Add the broccoli and stock, and stir-fry 2 minutes. Add the bean sauce, oyster sauce, and sugar, and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.
