I took a cooking class to get a feel for making Thai cuisine. This is one of the recipes that came from it -- and so easy! And, since we used snap peas instead, don't be afraid to experiment with your vegs!
Stir the fish sauce with the sugar until the sugar is dissolved. Set aside.
Drop the broccoli florets into a saucepan of boiling water. Cover and boil 2 - 3 minutes. Drain.
Heat the oil in a wok over medium heat. Add the garlic and fry until golden and crisp, 3 - 4 minutes. Drain on a paper towel. Add the fish sauce mixture to the oil remaining in the pan. Add the broccoli and stir until blended with the seasonings and heated through. Turn onto a heated platter and top with the fried garlic.