Stir-Fried Brussels Sprouts with Garlic and Chile
['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']
Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
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.
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.
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