PAD BRUSSELLS SPROUTS
I’m really excited to show you this fall twist on Thai stir-fry that I just whipped together for dinner the other night. My pad brussels sprouts is a culinary mashup of a vegetable from Belgium and the flavors of Thailand that works crazily well as either a side dish or main course at your next family-style gathering, or as a simple dinner for one!
If this is your first time working with brussels sprouts, I would recommend that you chop off as much of the stem ends as you can, since that part’s tougher to eat and digest. Since we’re making a brussels sprouts stir-fry, I also like to flare out the leaves a bit to give some space for the sprouts to take on more of the delicious Thai sauce as well. One final thing to keep in mind is that you want to be patient and allow the brussels sprouts to sit unbothered on the wok until they begin to char, resisting the temptation to begin stirring as soon as they hit the pan. Once you build the sauce is when the actual stirring and frying fun should commence. And it’ll be even more fun to eat, too!
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Chop brussels sprouts and mushrooms into bite-sized quarters and halves. Thinly slice the red onion.
Into a wok with oil over medium heat, add onions. Then add brussels sprouts and allow the vegetables to lightly char.
Stir lightly and add mushrooms. Toss and allow everything to cook unbothered.
Clear out a pit in the wok. Add to it more oil, chopped garlic, then chopped Thai chilis. Allow that to sweat unbothered.
Add ¼ cup oyster sauce to the brussels sprouts, 2 Tbsp golden mountain seasoning, and pinches of sugar, then mix the contents of the wok thoroughly.
Add a drizzle of chicken stock and stir fry everything. Top with crispy fried garlic.