Ingredients

• 4 cups halved brussels sprouts
• Kosher salt
• 1/4 cup vegetable oil
• 2 tablespoons thinly sliced garlic
• 1/4 cup oyster sauce
• 4 teaspoons Thai fish sauce (nam pla)
• 2 teaspoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
• 2 teaspoons sugar
• 1/2 teaspoon (or more) 1/8"-thick slices of red Thai chiles
• Pinch of ground white pepper
• 1/2 cup low-salt chicken broth

Instructions

1. Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
2. Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
3. Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.