Thai cuisine is a miracle. A large number of vegetables, delicious sauces and very cool combinations. Three ingredients — and magic.
- 1 medium broccoli
- 1 medium carrot
- 50 g cashews (fried or raw)
- 2 tbsp. spoons of sesame or olive oil
- 4 tbsp. spoons of oyster sauce
- a pinch of sugar or other sweetener (agave syrup, etc.)
- 4 tablespoons water
Broccoli divided into inflorescences and cut into thin slices. Carrots can be passed through a curly grater or cut into pieces the size of a match. Heat a wok or frying pan, add sesame oil, garlic, sauté for a minute (so that the garlic gives flavor), then add vegetables and nuts.
Cook, stirring, over medium heat for 2-3 minutes (broccoli and carrots should become bright in color, but at the same time remain crispy). Then add the oyster sauce, sugar and water. Stir and taste. If you lack something (salt, sauce) — add to taste, stir again and remove the pan from the heat. We try not to boil broccoli and carrots, so the total cooking time should not exceed 5 minutes.
Broccoli divided into inflorescences and cut into thin slices. Carrots can be passed through a curly grater or cut into pieces the size of a match. Heat a wok or frying pan, add sesame oil, garlic, sauté for a minute (so that the garlic gives flavor), then add vegetables and nuts.
Cook, stirring, over medium heat for 2-3 minutes (broccoli and carrots should become bright in color, but at the same time remain crispy). Then add the oyster sauce, sugar and water. Stir and taste. If you lack something (salt, sauce) — add to taste, stir again and remove the pan from the heat. We try not to boil broccoli and carrots, so the total cooking time should not exceed 5 minutes.
