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Fresh chilies are low in fructose in the small amounts used for heat, so this is likely Low Fructose. If you prefer to always avoid birds eye chile, please tap it and change its rating to Red.
This recipe uses only a small amount of thai chili pepper per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid thai chili pepper, please tap it and change its rating to Red.
In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, and sugar until the sugar dissolves. Set aside.
Heat 1 tbsp of the oil in a large wok or 12-inch skillet over high heat until the oil shimmers and just begins to smoke. Add the garlic and chiles and cook, stirring constantly, until fragrant and the garlic is just turning golden at the edges, about 30–45 seconds.
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