I was flipping through Andy Ricker’s cookbook, Pok Pok, and I found a recipe for stir-fried Brussels sprouts with Thai flavors. It tasted delicious, and I have adapted the recipe to incorporate more vegetables and simplify the cooking process. Asparagus is in season right now, so I have added them to the stir fry. I also took out the oyster sauce that was in the recipe and replaced it with more fish sauce and soy sauce and a teaspoon of potato starch to thicken the cooking sauce.
COOKING NOTES FOR STIR-FRIED BRUSSELS SPROUTS
Cooking minced garlic & chili peppers: Right after you heat the oil, add the minced garlic and peppers and stir for 30 seconds to under a minute. Don’t cook them any longer because you will run the risk of burning the garlic and chili peppers.Cooking the Brussels sprouts: The central core of the Brussels sprouts take the most time to cook. If you are working with large Brussels sprouts, I recommend quartering them so that the core can cook quicker.Vegan variation: I’m using fish sauce, which is a very common ingredient in Thai cooking. For a vegan version, you can use 6 teaspoons of soy sauce or tamari and add a small pinch of salt if you need more seasoning.The wok I use: I use this flat-bottomed carbon-steel wok for my cooking. The wok is very thin and heats up very quickly. You will need to season the wok before cooking. For a tutorial on how to season a wok, check out my post here.
MORE BRUSSELS SPROUTS RECIPES
Kung Pao Brussels SproutsFall Harvest Quinoa SaladGeneral Tso’s Brussels Sprouts
