Menu Item (24) ..... PudPuk
Stir-fried zucchini, cabbages, bean sprouts, carrots, mushrooms, broccoli and garlic with your choice of meat. It is a coconut sauce, that is sweetened and made a little spicy and used to boil green vegetables. We use light Home made Sauce for this dish.
Pra Ram Long Song
Peanut sauce with napa, mushroom, peas, red pepper, baby corn topped over bed of streamed fresh spinach.
Menu Item (26) ...... PudKhaNa
Although broccoli is not as frequent as other green vegetables in Asia, and somewhat of a luxury there, it works very well when prepared in the Thai-Chinese manner. That’s why it is so common in Chinese and Thai restaurants in the US. In Thai, unlike in Chinese, cooking, fish sauce replaces soy sauce, and the juices in the dish are not thickened or very oily.
Medium
Menu Item (27) ...... PudPrigKhing
Prig Khing curry sauce with ginger, string bean, squash, broccoli, mushroom, onion, pepper, napa and basil.
Basil leaves stir fired with onion, mushrooms, napa, baby corn, broccoli and bell pepper in home made chili sauce.
PrewWan
Sweet and sour sauce stir fried with onion, cucumber, tomato, bell pepper, napa, fresh pineapple, peas and carrot .
Spicy
Thai hot chili paste stir fired with bamboo shoots, red pepper, broccoli, squash, baby corn, napa, onion, green onions, mushrooms and basil leaves.
40.FRIED KAI-LAN
Menu Item (40) ...... FriedKaiLan $ 9.95
Kai-lan, also known as Chinese broccoli, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra [Latin albus+glabrus white and hairless]. Its flavor is very similar to that of broccoli, but a bit bitter. Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese cuisine, Myanmar and Thai cuisine.
