Thai cuisine is pure magic: plenty of vegetables, flavorful sauces, and incredible combinations. Just three ingredients, and the dish works wonders.
- 1 medium broccoli
- 1 medium carrot
- 50 g cashews (roasted or raw)
- 2 tbsp. sesame or olive oil
- 4 tbsp. oyster sauce
- a pinch of sugar or another sweetener (e.g., agave syrup)
- 4 tbsp. water
Cut the broccoli into florets and slice thinly. For the carrot, either use a decorative grater or slice it into matchstick-sized pieces. Heat a wok or skillet, add sesame oil, and sauté garlic for a minute to release its aroma. Then add the vegetables and cashews.
Stir-fry over medium heat for 2–3 minutes, ensuring the broccoli and carrots become vibrant in color but remain crisp. Add oyster sauce, sugar, and water. Mix well and taste. Adjust the seasoning (salt, sauce, etc.) to your liking, stir again, and remove the skillet from the heat.
Be careful not to overcook the broccoli and carrots; the total cooking time for the vegetables should not exceed 5 minutes.
Cut the broccoli into florets and slice thinly. For the carrot, either use a decorative grater or slice it into matchstick-sized pieces. Heat a wok or skillet, add sesame oil, and sauté garlic for a minute to release its aroma. Then add the vegetables and cashews.
Stir-fry over medium heat for 2–3 minutes, ensuring the broccoli and carrots become vibrant in color but remain crisp. Add oyster sauce, sugar, and water. Mix well and taste. Adjust the seasoning (salt, sauce, etc.) to your liking, stir again, and remove the skillet from the heat.
Be careful not to overcook the broccoli and carrots; the total cooking time for the vegetables should not exceed 5 minutes.
