If serving with rice or noodles, prepare those first.
Finely chop the garlic. Slice the ginger into thin round slices. Chop your chili pepper. Remove the stem from the middle of the kaffir lime leaves and tear the leaves in half.
Chop the broccoli into very small florets. Next, chop the tomato and green pepper. Slice the cremini mushrooms. Set aside.
Heat a wok or large skillet on medium heat. Add 1 teaspoon of oil. Once hot, add the garlic, ginger, chili pepper, kaffir lime leaves and lemongrass. Stir fry until fragrant, about a minute.
Add the broccoli, tomato, green pepper and mushrooms to the pan. Coat with the garlic mixture and stir fry until the broccoli is al dente. If you need more oil, add the second teaspoon.
Add in the Thai chili paste (or tamarind/ chili paste mix), brown sugar and salt. Stir well with the veggies for a few minutes, then squeeze the juice from the lime over the top, stir once and remove from heat. Serve over rice or noodles.
Take your stalk of lemongrass and cut off and throw away the hard end of the lemongrass. if you have a jar or a rolling pin, roll across the lemongrass long ways to release the oils and more fragrance from the center. Then, remove the tougher, outer part of the lemongrass and finely chop the inner part of lemongrass. Set the garlic, ginger, chili pepper, lime leaves and lemongrass aside.