Servings: 1 as a one-plate meal
A quick cook in a screaming-hot wok—what I now recognize to be the Chinese stir-fry technique—is the key to achieving the smoky, charred flavor common to the best versions of the dish. The recipe serves one; to make more, double or quadruple the ingredients, but cook each batch separately.
The ideal Chinese broccoli for phat si ew is the young, thin-stemmed kind that’s sometimes called gai lan miew (essentially, “little Chinese broccoli”) or gai lan “tips” and occasionally labeled choy sum. (The term choy sum essentially means “small shoots” and is used to refer to many different vegetables in their young form.) If you can’t find this type, you can make do with the thick-stemmed version.Reprinted with permission from Pok Pok by Andy Ricker with JJ Goode, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?