Phat Khanaeng (Stir-Fried Brussels Sprouts)

Suggested tweaks: You could stir-fry just about any vegetable using this sauce and method. You'll want to blanch heartier vegetables like the Brussels before stir-frying.

Ingredients

serves Serves 2 to 6, active time 30 minutes, total time 30 minutes

• 10 ounces Brussels sprouts, bottoms trimmed, outer leaves removed, halved lengthwise (about 2 cups)
• Kosher salt
• 2 tablespoons Thai oyster sauce
• 1 teaspoon Thai fish sauce
• 1 teaspoon Thai thin soy sauce
• Small pinch ground white pepper
• 2 tablespoons vegetable oil
• 11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 tablespoon)
• 6 grams fresh Thai chiles (about 4), preferably red, thinly sliced
• 1/4 cup Sup Kraduuk Muu (Pork stock) or water
• 1 teaspoon granulated sugar

Procedures

1. Briefly cook the Brussels sprouts: Bring a large pot of water to a boil, and add enough salt to make it taste slightly salty. Add the Brussels sprouts and cook just until they’re no longer raw but still crunchy, 30 seconds to 1 minute, depending on their size. Drain them well. If you’re not stir-frying them right away, shock them in ice water.
   
2. Stir-fry and serve the dish: Combine the oyster sauce, fish sauce, soy sauce, and white pepper in a small bowl and stir well.
   
3. Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.
   
4. Put the wok back on the heat, and add the Brussels sprouts and chiles. Stir-fry (constantly stirring, scooping, and flipping the ingredients) for 30 seconds to infuse the sprouts with the garlic flavor. Add the oyster sauce mixture (plus a splash of water, if necessary, to make sure nothing’s left behind in the bowl), and stir-fry until the Brussels sprouts are tender but still crunchy and the liquid in the pan has almost completely evaporated, about 45 seconds.
   
5. Add the stock, then add the sugar and stir-fry until the Brussels sprouts are tender with a slight crunch and the sauce has thickened slightly but is still very liquidy, about 30 seconds. Transfer the vegetables and sauce to a plate in a low mound, and serve.

Stir-Fried Green Beans and Five-Spice Dry Tofu

Special equipment

Wok

Ingredients

serves Serves 3 to 4, active time 5 minutes, total time 10 minutes

• 8 ounces dry five-spice tofu (see note above)
• 3 tablespoons vegetable, peanut, or canola oil
• 1 tablespoon fresh ginger, peeled and sliced to matchsticks
• 1 to 2 fresh small chilies, such as Thai (optional), thinly sliced
• 8 ounces fresh green beans, trimmed
• Kosher salt to taste
• 2 teaspoons light soy sauce
• 1 teaspoon chili sauce, such as sambal olek (optional)
• 2 scallions, sliced thinly on a bias

Procedures

1. Slice the dry tofu blocks into thin, roughly 1/8" rectangular slices. Heat 2 tablespoons of the oil in a wok over high heat until smoking. Add the tofu slices and stir-fry until just crispy on both sides, 2 to 3 minutes. Transfer the tofu to a plate.
   
2. Add remaining tablespoon of oil and heat until lightly smoking. Add the ginger and optional chilies. Stir fry until fragrant, about 30 seconds, then add the green beans along with a pinch of salt. Stir fry for until the green beans are lightly softened, deeper green in color, and a little seared on their sides, about 30 seconds
   
3. Return the dry tofu to the pan and stir with the green beans. Add the soy sauce and optional chili sauce and stir immediately to incorporate evenly. Stir in the scallions and cook, stirring, for another minute. Season with more salt if desired, and serve.