Phat Khanaeng (Stir-Fried Brussels Sprouts)
- Kosher salt, to taste
- 2 tablespoons Thai oyster sauce
- 1 teaspoon Thai fish sauce
- 1 teaspoon Thai thin soy sauce
- Pinch ground white pepper
- 2 tablespoons vegetable oil
- 1 garlic clove—peeled, halved lengthwise, and lightly crushed into small pieces with a mortar and pestle
- 4 small fresh Thai chiles, preferably red, thinly sliced
- 1/4 cup pork stock or water
- 1 teaspoon granulated sugar
Adapted from takepart.com
Bring a large pot of salted water to a boil. Add the brussels sprouts, and cook just until they’re no longer raw but still crunchy and bright green, 30 seconds to 1 minute, depending on their size. Remove the brussels sprouts with a slotted spoon or spider, and drain well. (If you’re not stir-frying them right away, shock them in ice water.)
In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, and white pepper.
Heat a wok or large skillet over very high heat. Once hot, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic. Take the pan off the heat, and let the garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.
Put the pan back on the heat, and add the brussels sprouts and chiles. Stir-fry—constantly stirring, scooping, and flipping the ingredients—for 30 seconds to infuse the sprouts with the garlic flavor. Add the oyster sauce mixture (plus a splash of water, if necessary, to make sure nothing’s left behind in the bowl), and stir-fry until the brussels sprouts are tender but still crunchy and the liquid in the pan has almost completely evaporated, about 45 seconds.
Add the stock, then add the sugar and stir-fry until the brussels sprouts are tender, with a slight crunch, and the sauce has thickened slightly but is still very liquidy, about 30 seconds. Transfer the vegetables and sauce to a plate in a low mound, and serve.