Pad Khana
Stir-Fried Chinese BroccoliThis is a classic street food dish traditionally eaten over jasmine rice with meat and a fried egg, but for a plant-based version, the Chinese broccoli shines all on its own. It’s the perfect combination of healthy and rich, balanced flavors. You can ramp up the heat with more chilies. Substitute American broccoli crowns if you can’t find Chinese broccoli.
Ingredients
MAKES: 2 SERVINGS
- 1 lb 454 g Chinese broccoli, leaves cut into 2-inch (5-cm) pieces and stems sliced on the bias 1 inch (3 cm) long by ½ inch (13 mm) wide
- ½ cup 120 ml water
- 1 tbsp 15 ml canola or other high-temperature cooking oil
- 2 large cloves garlic chopped
- 1 –2 Thai bird chilies cut into thin slices
- ¼ cup 9 g dried Thai chilies or chilies de arbol
- 2 tbsp 30 ml vegetarian oyster sauce
- 2 tsp 10 ml Thai soybean sauce
- 1 tsp white sugar
- Dash of white pepper to taste
- Cooked jasmine rice for serving
Instructions
- Place the trimmed and cut Chinese broccoli into a large glass bowl, pour in the water and seal it tightly with plastic wrap.
- Microwave on high for 90 seconds.
- Remove the plastic wrap, drain and set aside.
- Heat a medium skillet over high heat for about 1 minute.
- Swirl in the oil and wait until you see wisps of white smoke.
- BEWARE of spicy smoke in the next step.
- Stir in the garlic, fresh chilies and dried chilies and sauté until fragrant, about 20 seconds.
- Stir in the Chinese broccoli and stir-fry for about 30 seconds, until the edges get smoky and crispy and the broccoli cooks through.
- Add the oyster sauce, soybean sauce and sugar and stir-fry for about 30 seconds, until the ingredients are well combined and well coated in the sauce.
- Taste and adjust any of the seasonings if you’d like.
- Stir in a dash of white pepper and serve hot over rice.