Thai Stir-Fried Brussels Sprouts (The Kids Cook Monday)
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Adapted from Pok Pok, by Andy Ricker.
  • 10 ounces (284 g) Brussels sprouts, bottoms trimmed, outer leaves removed, halved lengthwise (about 2 cups)
  • 2 tablespoons Thai oyster sauce
  • 1 teaspoon Thai fish sauce
  • 1 teaspoon Thai thin soy sauce
  • Small pinch ground white pepper
  • 1/2 teaspoon Thai chili sauce
  • 2 tablespoons sunflower oil
  • 11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 tablespoon)
  • 1/4 cup (60 ml) water
  • 1 teaspoon palm sugar
  1. Add 1 inch of water to the pot and put in the steamer basket. Bring to a boil and steam the sprouts just until they start to shine and the color turns bright, about 1 minute.
  2. While waiting for the water to boil, stir together the oyster sauce, fish sauce, soy sauce, chili sauce, and white pepper in the small bowl. Dissolve the palm sugar in the water.
  3. Heat the sunflower oil in the hot wok and swirl it up around the sides. When it starts to smoke, remove it from the heat and add the garlic. Let it sizzle, stirring, for about 15 seconds.
  4. Return the wok to the heat and add the Brussels sprouts. Stir-fry for 30 seconds. Add the oyster sauce mixture and stir-fry until the sprouts are crunchy tender, about 45 seconds.
  5. Stir in the palm sugar and water, and continue stir-frying the sprouts until the sauce has slightly thickened, about 30 seconds. Transfer all to a plate and serve immediately.
More Information

large pot with lid
metal steamer basket
small bowl

Recipe Notes:

Follow the cooking times precisely for best flavor and texture.
Recipe by Andrea Meyers at