Thai Style Stir-Fried Brussels Sprouts

26 Mar

I don’t even know if Brussels sprouts exist in Thailand. But after having the addictive combination of Brussels sprouts and fish sauce at ChoLon in Denver and Uchiko in Austin, I knew this was a taste I had to recreate at home. My simple stir-fry version here doesn’t include crispy flash-fried mint leaves (a la ChoLon Chef Lon Symensma) or fish caramel (a la Uchiko Chef Paul Qui), but captures the essential magic of nutty Brussels sprouts meeting sweet and pungent fish sauce and oh-so-fiery Thai chilis. And it’s definitely something you can pull off in 15 minutes for a quick and healthy weeknight dinner.

Thai Style Stir-Fried Brussel Sprouts

Recipe yields 4 servings

2 tbsp vegetable oil
3-4 cloves spring garlic or 2 cloves garlic, minced (I prefer the milder, sweeter taste of spring garlic for this recipe when they are in season)
1 quart (4 cups) Brussels sprouts, stubby stems trimmed, and halved lengthwise
2-3 Thai chilis or serrano peppers, stems removed, chopped into thin slices/rings
1 tbsp oyster sauce
2 tsp fish sauce
1 tsp soy sauce (preferably Thai style thin soy sauce)
1/2 tsp brown sugar

Heat vegetable oil in a wok over high heat. When oil is hot, throw in garlic and stir-fry quicky for 15-30 seconds, until garlic is lightly brown and starting to release fragrance. Add in Brussels sprouts and Thai chilis, and stir-fry for 3-5 minutes until Brussels sprouts start to show brown on the edges, adding a tiny splash of water if the sprouts start sticking to the wok. Add in oyster sauce, fish sauce, soy sauce, and brown sugar and stir-fry until Brussels sprouts are evenly coated. Serve over steamed white rice.

Nutrition Facts
Per serving
as calculated by Sparkpeople Recipe Calculator

Calories 78 | Fat 4g | Cholesterol 50mg | Sodium 298mg
Carbohydrate 10g | Dietary Fiber 4g | Sugars 3g | Protein 3g

Vitamin A 14% | Vitamin B-6 13% | Vitamin C 129%
Vitamin E 8% | Calcium 4% | Folate 14% | Iron 8%

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