Phak Kwand Tung Jeen

The main difference between the way I would normally cook greens and Nok’s is that she used a touch a of sweetness, from both the oyster sauce and sugar. Her coup de grâce (for me, because it is a brilliant touch) was a garnish of deep-fried garlic, which she happened to have on hand. The garlic is thinly sliced and fried quickly until it is golden and sweet, but not browned, at which point it becomes bitter. You can add shrimp or chicken or tofu to this dish, adding it to the pan be