What makes this broccolini Thai-influenced? The addition of fermented soybeans, which became one of my favorite seasonings when I visited Bangkok and Chiang Mai a couple of years ago. Salty and savory, you can swap out the broccolini for any leafy vegetable with equally tasty results.
1 pound broccolini, cleaned and cut into 2-inch pieces
1 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 tablespoon fermented soybeans (dao jiao)
1 tablespoon fish sauce
1/2 cup water
1. Bring a large pot of water to a boil and add the salt. Add the broccolini and blanch for 1 minute, then drain and set aside.
2. Heat a wok over high heat and add the oil. Add the garlic and stir-fry for 30 seconds, then add the broccolini. Stir-fry for 2 minutes, then add the fermented soybeans and fish sauce. Stir-fry for 30 seconds, then add the water, bring to a boil, and cover. Lower the heat to a low boil, cook for about 2 minutes, then remove the lid. You want the greens to be tender and still bright green. Serve warm.