Stir-fried Brussels sprouts (Phat khanaeng) from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker and J. J. Goode

  • Brussels sprouts
  • garlic
  • white peppercorns
  • pork stock
  • Thai red chiles
  • thin soy sauce
  • Thai fish sauce
  • Thai oyster sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on January 20, 2021

    This is incredibly easy and satisfying. It will become a go-to side in the winter when cooking either Thai or Chinese food. I used water, not stock, and would love to try it with stock if I happen to have some on hand next time. I also used dried chilies to no ill effect. Tonight, I'll try the same sauce with baby boy chow. I can't imagine why that wouldn't work.

  • rionafaith on August 27, 2016

    p. 91 -- This was so quick and easy, and super delicious. I used brussels sprouts but will definitely have to try with other veggies as the sauce is great and just a few ingredients. I only used a splash of water, not stock, and I measured the chiles by weight as mine were on the large side, and it ended up being the perfect spice level for me. I can't wait to make this again.

  • Delys77 on April 07, 2014

    I used baby bok choy and this was delicious. I did leave my bok choy out for about 30 minutes to dry in a towel to make sure they didn't water down the lovely sauce which has just the right balance of umami, heat, and sweetness. Easy, quick side.

  • westminstr on April 02, 2014

    He says you can sub just about any vegetable and I used baby chinese broccoli. They were delicious cooked this way. I did have a lot of liquid in the dish, and I think I should have done a better job draining the blanched veg and cooked the dish less. Alternately, I may be able to shorten prep time further by including the sugar with the rest of the sauce ingredients and leaving out the final 1/4 cup water.

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Reviews about this recipe

  • Serious Eats

    This dish was the easiest I made this week. But, between the pungent chiles and garlic and the funky mix of oyster and fish sauce, it was certainly no less flavorful than the more complex dishes.

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