Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok

Name: Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters 10 ounces Brussels sprouts, bottoms trimmed, outer leaves removed, halved lengthwise (about; 1 Tbsp 11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about; 1 teaspoon granulated sugar; 1 pinch Small ground white pepper; 2 servings Kosher salt; 2 Tbsps Thai oyster sauce; 1 teaspoon Thai thin soy sauce; 6 grams fresh Thai chiles (about 4), preferably red, thinly sliced; 1 teaspoon Thai fish sauce; 2 Tbsps vegetable oil

You can never have too many side dish recipes, so give Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok a try. This gluten free, dairy free, and pescatarian recipe serves 2. One serving contains 186 calories, 4g of protein, and 14g of fat. A mixture of brussels sprouts, garlic cloves, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Briefly cook the Brussels sprouts: Bring a large pot of water to a boil, and add enough salt to make it taste slightly salty.

Ingredients you will need

Brussels Sprouts

Water

Salt

Equipment you will use

Pot

Add the Brussels sprouts and cook just until they’re no longer raw but still crunchy, 30 seconds to 1 minute, depending on their size.

Ingredients you will need

Brussels Sprouts

Drain them well. If you’re not stir-frying them right away, shock them in ice water.

Ingredients you will need

Water

Combine the oyster sauce, fish sauce, soy sauce, and white pepper in a small bowl and stir well.

Ingredients you will need

Oyster Sauce

White Pepper

Fish Sauce

Soy Sauce

Equipment you will use

Bowl

Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Wok

Put the wok 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.

Ingredients you will need

Brussels Sprouts

Sprouts

Chili Pepper

Garlic

Equipment you will use

Wok

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.

Ingredients you will need

Brussels Sprouts

Oyster Sauce

Water

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Brussels Sprouts

Sauce