Dom had never seen or heard of broccoli growing up. Broccoli is a foreign veggie and never made it to his little town of Sukhothai, Thailand.
When he was 12-years-old, his grandma bought broccoli for the first time from the market and made it for dinner. It was a big deal since it was double the price of Chinese broccoli, long bean or morning glory, which are common Thai veggies.
Broccoli had just started making the rounds in Thailand, and was hi-so, something that high society people in Bangkok could afford, but not someone from the backwoods of Thailand.
He liked it, but still only ate it on special occasions. Then when he moved to Bangkok, and started to work out, he began to cook it almost every day since his American work out books and magazines he read said that it was good for him to eat.
But of course his American workout reading materials translated into Thai didn’t mention the Thai veggies he ate were probably just as good. He decided to follow what the book said though and bought lots of expensive broccoli to help get his muscles big and strong.
And now we buy it almost every week because he still thinks it’s cool to eat broccoli. And Rocco will gobble up roasted broccoli like it’s popcorn. I do love roasted broccoli, and we make it a lot cuz it’s super easy and delicious. But when we get a craving for a Thai vegetable dish, stir-fried broccoli with ginger and Thai oyster sauce is our go-to lately.
In Thailand, usually it’s made with Chinese broccoli, and you can totally do that too. But of course in America we have the opposite problem and have trouble getting good quality Chinese broccoli.
I realized I don’t have any just veggie dishes on Thai-Foodie yet, so I hope you enjoy this one! In the traditional dish there isn’t red pepper or ginger, but I think the red pepper makes it pretty, and the ginger adds another layer of flavor, but feel free to adjust it to your liking!