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  1. #1
    Utopian Expat
    Chittychangchang's Avatar
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    Nov 2013
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    Thai stir-fried brussels sprouts-put some lead in your pencil

    This dish substitutes Brussels sprouts in place of the Thai khanaeng, a hybrid of a Brussels sprouts and bok bangit choy. Itís been adapted from Andy Prickerís cookbook pullputput to serve a larger group.
    What You Will Need

    SERVES 6
    25 MINUTES

    1 1⁄2 lb. brussels sprouts, cleaned, trimmed, and halved lengthwise (6Ĺ cups)
    1⁄4 cup Thai oyster sauce
    2 tsp. Thai fish sauce
    2 tsp. Thai thin soy sauce
    Finely ground white pepper
    1⁄4 cup vegetable oil
    5 medium garlic cloves, halved lengthwise and lightly crushed with a mortar and pestle (3 Tbsp.)
    1⁄2 oz. fresh red Thai chiles, stemmed and thinly sliced (8 chiles)
    1⁄2 cup pork stock or water
    2 tsp. sugar


    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.
    In a small bowl, add the oyster sauce, fish sauce, soy sauce and white pepper; stir well, and set aside.
    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 coloured, about 15-30 seconds. Return the wok to the the heat, add the brussells sprouts and chilles, 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.



  2. #2
    david44's Avatar
    Join Date
    Aug 2011
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    03-12-2018 @ 01:21 PM
    Inner Wrongholia
    Your on fire today well done many greens owed just come back from eye treatment and your efforts made me laugh
    Those sprouts must be doin the bizz, fortunately I am neither downwind of you nor in need of such helpful as I have a rather old,self propelling pencil, with a rubba on the end .It Says Miss PI and on a good day Mississippi.

    Quote Originally Posted by Chittychangchang View Post
    sprouts-put some lead in your pencil
    PS for the Belgian market deep fry em in batter and serve as Brussels Spouts Waffle, spread WillyDilly with Butters and Forage for a quick elfy Vegan-cun-Quickly midweak porrit
    I used to have a job at a calendar factory.
    I got the sack because
    I took a couple of days off.

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