Ingredients:
l pound of broccoli florets (tops only)
1 medium onion chopped
1 handful of Thai Basil leaves
1 red bell pepper or red chilies sliced
Fish sauce to taste (about 1Tbs)
brown sugar to taste (about 1tsp)
red chili flakes to taste
1 Tbs of canola oil
2 cloves of garlic grated
2 tsp of grated ginger
2tsp of cornstarch and 1 Tbs of water
Directions:
Heat oil on high. Then add your onions and red chilies. Saute for 1-2 minutes.
Note: I recommend a flat bottom skillet/pan that has a lid. Eventually you want to put a lid on the dish to allow the broccoli to steam.
Next add your grated ginger, garlic and red chili flakes. Saute for 1-2 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKvmQX30DNBF3qSHETzNKO_GBSYFmKe7xjZ5OXpsw9X_-fgxOwAa-XCZ9NOqbIeB8eJl9CNN_t35_LABHZWRFRsi3Mbz3N5EDN6TW0LTb7KcP2wFiEMp9quYlxpRcyIXgAv8F7XZQ2y-V/s200/100_6238.jpg)
Next add your broccoli florets and stir fry for a minute.
Then mix your fish sauce (or soy sauce), water, cornstarch and brown sugar together. Pour over the broccoli and stir fry for a few minutes. Taste for seasoning. If you like your seasoning, then turn the stove off and put a lid on the dish to allow the broccoli to steam in the juices. Steam until you reach your desired tenderness. I like my broccoli to be tender-crisp so it's not soggy.
Serves 4. Enjoy with fried rice or as part of a Thai meal.
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