Stir-Fried Brussels Sprouts with Garlic and Chile |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The simplest of all Thai dishes, stir-fries are a great way to showcase fresh green vegetables. You can increase the spiciness of your stir-fry by adding more chiles. The key to this dish's success? Controlling the heat on the pan from beginning to end. Ingredients:
4 cups halved brussels sprouts |
kosher salt |
1/4 cup vegetable oil |
2 tablespoons thinly sliced garlic |
1/4 cup oyster sauce |
4 teaspoons thai fish sauce (nam pla) |
2 teaspoons soy sauce, preferably thai thin soy sauce (such as healthy boy) |
2 teaspoons sugar |
1/2 teaspoon (or more) 1/8 -thick slices of red thai chiles |
pinch of ground white pepper |
1/2 cup low-salt chicken broth |
Directions:
1. Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
2. Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
3. Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.
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