Thai Brussels

Hey look, it’s my 200th post! It’s fitting that this post contains brussels sprouts, which we eat a lot these days. I was looking for a new Asian way to make them (since we do the Momofukus A LOT). I had been wanting to try a bunch of things from this Thai article in Bon Appétit, both because they look awesome and because they’re from Portland’s big Thai guy, Andy Ricker of Pok Pok. I also had just bought this great new Thai sticky purple rice. (Pictured in the top left corner.) I think colored rice is gonna be our new thang. It’s how we’ll roll.

This recipe was awesome and not too difficult. I only had dried chiles, so I used those (but dumped out the seeds). Still nice and hot. I wound up with a lot of sauce but it tasted damn good. A new regular!


Stir-Fried Brussels Sprouts with Garlic and Chile (Bon Appétit)


  • 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
  • ingredient info

    Many Thai ingredients and tools can be found at your local Asian market or from


  • Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
  • 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.
  • 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.

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