Peden + Munk
Recipe information
Yield
4 to 6 Servings
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
Preparation
Step 1
Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
Step 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.
Step 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.
Nutrition Per Serving
One serving contains: Calories (kcal) 128.2 %Calories from Fat 66.2 Fat (g) 9.6 Saturated Fat (g) 0.8 Cholesterol (mg) 0.4 Carbohydrates (g) 9.3 Dietary Fiber (g) 2.6 Total Sugars (g) 3.1 Net Carbs (g) 6.7 Protein (g) 3.0 Sodium (mg) 815.0