I’ve always loved Brussels sprouts.
They are such a wonderful vegetable whether it’s baked, steamed, or sliced finely and eaten raw.
So naturally I was drawn to this particular Thai Brussels sprouts recipe in Andy’s cookbook.
How do Thai people prepare Brussels sprouts ??
I agree with Andy that a major distinction separates Thai and Chinese cuisines is the usage of fish sauce. If you aren’t a fan of fish sauce, skip it. Just add a tab more gluten free tamari sauce, a few sprinkle of sea salt, and definitely garlic (!) to bring out the flavor of this wonderful dish.
I made a whole bunch of these during my Sunday meal prep and store them in an airtight glass container. They taste even better in cold !
If you love Brussels sprouts, I encourage you to give this simple dish a try.
You are going to love it !
Paleo Stir-Fried Thai Brussels Spourts! A new refreshing way to enjoy Asian stir-fry vegetables from Thailand. Paleo, Whole30 and Keto recipe.
- 2 cups brussels sprouts bottoms trimmed, halved in half (or in quarter if large size)
- 1 tsp sea salt
- 2 tbsp coconut oil
- 1 tbsp garlic cloves crushed and sliced
- 1 small red chilies thinly sliced, I use California fresno chili pepper
- 2 tbsp Coconut aminos
- 1 tsp fish sauce
- 1 tsp ground white pepper
Bring a large soup pot to boil. Add 1 tsp sea salt to the water. Add brussels sprouts and quickly cook them for about 30 seconds to 1 min. Remove them from the pot. Drain and shock in ice/cold water. Set aside to drain.
Heat a wok or large saute pan with 2 tbsp coconut oil over high heat. When hot, lower heat to medium, add 1 tbsp garlic & saute for 15 seconds. (*Be careful splatter)
Add brussels sprouts & saute for about 30 seconds. Add stir-fry sauce and saute until the sprouts are tender but still crunchy (about 1 minute.) and the liquid in the pan has thickened slightly.
If there's a lot of liquid/sauce left in the saute pan, reduce the sauce by turning up the heat for 2 to 3 minutes until the sauce is thickened and reduced.
Serve warm or cold.