Thai Stir-Fried Brussels Sprouts

  • Serves

    serves 6

  • Cook

    25 minutes

This dish substitutes Brussels sprouts in place of the Thai khanaeng, a hybrid of a Brussels sprouts and bok choy. It's been adapted from Andy Ricker's cookbook pokpok to serve a larger group.

What You Will Need


  • 1 12 lb. brussels sprouts, cleaned, trimmed, and halved lengthwise (6½ cups)
  • 14 cup Thai oyster sauce
  • 2 tsp. Thai fish sauce
  • 2 tsp. Thai thin soy sauce
  • Finely ground white pepper
  • 14 cup vegetable oil
  • 5 medium garlic cloves, halved lengthwise and lightly crushed with a mortar and pestle (3 Tbsp.)
  • 12 oz. fresh red Thai chiles, stemmed and thinly sliced (8 chiles)
  • 12 cup pork stock or water
  • 2 tsp. sugar


Step 1

Set a large bowl of ice water by the sink and place a colander in the sink. Set a large pot of lightly salted water over high heat and bring to a boil. Add the Brussels sprouts and cook until they turn bright green but still retain plenty of crunch, about 1 minute. Drain, discarding the soaking liquid, then immediately transfer the brussels sprouts to the ice water to cool completely. Once cold, drain again, discarding the ice water, and set aside.

Step 2

In a small bowl, add the oyster sauce, fish sauce, soy sauce and white pepper; stir well, and set aside.

Step 3

Heat a wok over high heat, add the oil, and swirl it in the wok to coat the sides. When the oil begins to lightly smoke, add the garlic, then immediately remove the wok from the heat and let the garlic sizzle, stirring often, until it is fragrant but not colored, about 15-30 seconds. Return the wok to the the heat, add the brussels sprouts and chiles, and cook, stirring constantly and tossing the ingredients for 30 seconds to coat the sprouts with the garlic oil. Add the oyster sauce mixture and cook, stirring and tossing frequently, until the sprouts are tender but still crunchy and the liquid in the pan has almost completely evaporated, about 3 minutes. Add the pork stock then the sugar and continue stir-frying until the sauce has slightly thickened but is still very liquidy, about 1 minute more. Transfer the brussel sprouts to a large platter and serve hot or at room temperature.

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