Peel and finely chop the garlic.
Remove the seeds from the red chilli and cut the flesh into very fine slithers.
Peel and grate the ginger.
Peel and thinly slice the shallots.
Cut the red pepper into sticks and chop the pak choi into quarters lengthwise.
Remove and discard the stem of the shiitake mushroom and slice it thinly.
Heat a frying pan until very hot.
Add a splash of sunflower oil and then the tender-stem broccoli.
Cook until a bit coloured(no more than 1 minute)and then add the chilli, garlic and ginger. Cook for a further 20 seconds and add the shallots, red pepper and pak choi to the pan. Stir fry for a good 1 minute and finally add the sliced mushroom with the sauce.
Mix all ingredients in a bowl: lime juice, fish sauce, rice wine vinegar, palm sugar, tamarind paste.
Make sure the palm sugar will be dissolved.
Slice the spring onions on the angle.
Pick the coriander leaves and discard the stalks.
Cut the lime into 6 wedges.
Toast and crush the peanuts.
Serve the stir fry while it is warm and sprinkle all the garnish on the top. Finally squeeze some fresh lime juice.
«If You do not like fish sauce then soy sauce can be a good alternative. »