Pad Pak Khana

　　This vegetable is more about leaves and stalks than its namesake cousin. It also has a sweeter flavor and juicier stems. All those green buds eventually blossom into white flowers, so when you're at the market, be sure to look for those with only a few open flowers — and the thinner the stalk, the better.

　　Active time: 15 min Start to finish: 15 min

Ingredients

　　3 tablespoons vegetable oil

　　4 garlic cloves, smashed

　　2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces

　　1/2 cup Thai chicken stock or canned chicken broth

　　2 tablespoons Thai yellow bean sauce

　　2 tablespoons oyster sauce

　　2 teaspoons sugar

Special Equipment

　　Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.

　　Cooks' note:

　　Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag