Thai Stir Fried Brussels Sprouts
Ingredients
10 ounces Brussels sprouts (bottoms trimmed, outer leaves removed, halved lengthwise (about 2 cups))
2 tablespoons oyster sauce
1 teaspoon fish sauce
1 teaspoon light soy sauce
Small pinch ground white pepper
½ teaspoon chili sauce
2 tablespoons sunflower oil
1 tablespoon garlic cloves (peeled, halved lengthwise and lightly crushed into small pieces in a mortar)
¼ cup water
1 teaspoon palm sugar
Directions
Add 1 inch of water to the pot and put in the steamer basket. Bring to a boil and steam the sprouts just until they start to shine and the color turns bright, about 1 minute.
While waiting for the water to boil, stir together the oyster sauce, fish sauce, soy sauce, chili sauce, and white pepper in the small bowl. Dissolve the palm sugar in the water.
Heat the sunflower oil in the hot wok and swirl it up around the sides. When it starts to smoke, remove it from the heat and add the garlic. Let it sizzle, stirring, for about 15 seconds.
Return the wok to the heat and add the Brussels sprouts. Stir-fry for 30 seconds. Add the oyster sauce mixture and stir-fry until the sprouts are crunchy tender, about 45 seconds.
Stir in the palm sugar and water, and continue stir-frying the sprouts until the sauce has slightly thickened, about 30 seconds. Transfer all to a plate and serve immediately.
