Thai Stir-Fried Greens with Oyster Sauce

Prep: 10 mins

Cook: 5 mins

Difficulty: Easy

Servings: 3 Servings

Thai stir-fried greens have been in my weeknight cooking repertoire since I began cooking. It’s the first Thai dish I ever prepared that tasted straight-outta-Thai-Town authentic, and it’s so simple, I make it — usually with rice and a Thai omelet — whenever I want a quick, flavorful dinner with lots of healthy leafy greens.

Ingredients

1 bunch Chinese broccoli, rapini, or other sturdy green
3 tablespoons oyster sauce
2 tablespoons water
1 teaspoon fish sauce
1 teaspoon sugar
1 tablespoon oil
3 cloves garlic, minced

Instructions

Wash the broccoli and shake off excess water. (You want some water still clinging to the leaves, as that will help with the cooking process.) Chop the stalks into 1-inch pieces and set aside. Chop the leaves into bite-size pieces.
In a small bowl, mix the oyster sauce, water, fish sauce and sugar.
Heat a wok or large skillet over a high flame. Swirl in the oil. Add the garlic and stir briefly, until sizzling and fragrant. If the stalks are very thick, add them to the pan first, stirring for 1-2 minutes before adding the leaves. Otherwise, add both stalks and leaves to the pan, followed by the sauce. Stir and toss the vegetables frequently until the leaves are wilted and the stalks are tender, about 3-5 minutes