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.
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