Wednesday, February 1

Thai Stir-Fried Brussels Sprouts

I've cooked brussels sprouts a million different ways - simply roasted, as a hash, stuffed into potatoes - but I've never had them Asian style. Since it's not a typical pairing, I was intrigued by this recipe by Andy Ricker (chef and owner of Portland's famous Pok Pok) whose food I was lucky enough to eat this summer (see here). These are brussels sprouts like I've never tried before: tender, savory, and bursting with flavor. The veggies are certainly hearty enough to constitute a main course, but this would also be a welcome side dish with just about any meal.

Thai Brussels Sprouts with Chiles & Garlic:
  • Remove any bruised outer leaves from 32 oz. of brussel sprouts and halve or quarter into bite-size pieces.
  • Place sprouts in a large pot of boiling, salted water for 30-60 seconds, or until they turn bright green.
  • Drain sprouts and run some cold water over them to stop the cooking process.
  • Meanwhile, heat a wok over medium-high heat and add in 1/4 c. canola oil.
  • Add in 2 tbsp. thinly sliced garlic and cook for 1 minute, or until lightly golden. Remove with a slotted spoon as set aside.
  • Crank up the heat as high as it will go and add the brussels. Cook for 2-3 minutes, or until they start to soften.
  • Add in 1/4 c. oyster sauce,* 4 tsp. fish sauce,* 2 tsp. soy sauce, 2 tsp. sugar, and 3/4 of a sliced Fresno chile.
  • Add in 1/2 c. low-sodium chicken stock and bring to a boil. Let cook for 2-3 minutes, or until sauce is thickened and vegetables are tender.
  • Stir in the garlic and remaining 1/4 sliced chile.
  • Divide onto plates and serve with rice.

Serves two - three (main course)
Serves four - six (side dish)
*Available in the Asian food aisle at most grocery stores.