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1
This is all you need to prepare for this recipe: Blanch the broccoli.
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2
We'll use the stems for a nice crunch.
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3
Peel the broccoli stems with a slicer to the thickness of chopsticks.You do not need to boil these.
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4
Peel the potato and cut into strips also to the thickness of chopsticks.
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5
You do not need to soak it in water.
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6
Squeeze four portions of mayonnaise into a pan - about the size of a mayonnaise cap.
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7
Heat the mayonnaise over low-medium heat.
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8
Add garlic, ginger and sakura shrimps.
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9
As the mayonnaise heats, it will start separating.
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10
Pan-fry with oil from the mayonnaise The eggs in the mayonnaise adds richness.
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11
You can now add the broccoli stems and potatoes while the mayonnaise is still white.
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12
This picture is at the stir-frying stage.
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13
Can you see the oil from mayonnaise?
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14
When the potato become translucent, turn up the heat to medium.
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15
Add the broccoli clumps, and when the broccoli is cooked, add sugar and fry.
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16
Fry until the dish is slightly browned.
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17
This is important.
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18
Fry until the mayonnaise starts to lose colour, become a fragrant brown.
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19
Drizzle fish sauce to the edge of the pan.
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20
Adjust the saltiness using fish sauce.
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21
You could add quite a lot.
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22
The saltiness from fish sauce depend on the brand.
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23
So taste as you add.
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24
Once you're satisfied, add coarsely ground black pepper and toss.
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25
Done.
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26
I recommend using lots of pepper - about three times more than usual.
