Thai chefs have been generous as well as wise in adopting and adapting recipes from the Chinese canon. This is one such dish, lovingly taken into Thai cuisine and naturalized by the addition of Thai speciality seasonings.
The gentle baby corn and the sturdy broccoli offer delicious contrasts to the robust beef. This is a splendid main dish.
Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will harden the meat slightly for easier cutting. Then cut it into thin slices
Separate the broccoli heads into small florets; then peel and slice the stems. Blanch the broccoli pieces and the baby corn in a large pot of boiling salted water for 3 minutes, then immerse them in cold water. Drain thoroughly.
Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the beef and stir-fry for about 2 minutes. Remove the meat and drain it in a stainless-steel colander set inside a bowl, leaving behind about
Reheat the wok and add the broccoli, corn, salt and pepper and stir-fry for 2 minutes. Then add the sugar, the remaining rice wine, fish sauce and oyster sauce and stir-fry for 2 minutes. Now return the drained beef to the wok and continue to stir-fry for 1 or 2 minutes until the beef is heated through. Finally, drizzle in
© 2001 Ken Hom. All rights reserved.