Brussels Sprouts with Smashed Garlic & Oyster Sauce

ACROSS SOUTHEAST ASIA

Brussels sprouts have got to be the vegetable with the worst reputation. I have seen people shudder at the very thought of them. I love the things and can pop them, simply steamed, into my mouth like popcorn; but for the haters, this is a recipe that can hopefully win you over. Greens stir-fried with garlic and oyster sauce is a very common dish found both in homes and on the streets of Thailand, Vietnam, Singapore and any Southeast Asian country with a Chinese community. You can do this with most vegetables really, or even with a mix of vegetables; just blanch the hardier ones first before tossing them into the wok. I like to leave the garlic cloves whole in their skins so that they don’t burn as easily; plus, I get the bonus of sweet roasted garlic.

Serves 2–4
  1. Wash and trim the Brussels sprouts, discarding any discoloured leaves. Halve any large sprouts. Blanch them in a pot of boiling salted water until they turn bright green, about 20 seconds, then drain and set aside. Smash the garlic cloves with the flat side of your knife but leave them whole in their skins.
  2. Heat the oil in a wok or a large pan over a medium heat. Add the garlic and stir-fry until fragrant and lightly golden.
  3. Increase the heat to high and add the Brussels sprouts. Stir-fry until just tender – about 2 minutes. Add the oyster sauce, fish sauce and sugar and continue stir-frying for 30 seconds. Add the water, bring to the boil and cook until the liquid has reduced slightly – about 2 minutes.
  4. Serve hot, with plain rice.