Lately I’ve been trying to learn more about Thai cuisine, so my spouse and I have been going through Family Thai: Bringing the Flavors of Thailand Home by Arnold Myint and Kat Thompson (2025). It’s a beautiful cookbook full of delicious-looking recipes and full-color photos.

As someone who loves garlic, I wanted to try their garlic and pepper stir-fry dish. There’s honestly not much pepper in it, but the garlic is very present and will both fill you up with antioxidants and keep those pesky vampires at bay. Follow this dish with a hefty dose of toothpaste if you plan on kissing anyone!

2 tbsp. sunflower or vegetable oil
4 cloves garlic, smashed and peeled
1/2 c. onion, chopped
8 oz. boneless chicken thighs, lamb, or other meat/vegan protein, chopped into bite-sized pieces
1 tbsp. sugar
1 tbsp. oyster sauce
1 tsbp. Thai seasoning sauce or light soy sauce
1/4 tbsp. ground white pepper
1 tbsp. fried garlic (store-bought or fry your own*)
cilantro (to taste)
cucumber slices for garnish
rice for serving

*Heat a skillet with oil on high heat and add thinly sliced garlic. Cook until it starts to turn a very light brown, then remove and set aside. Don’t let it get too dark or it will get bitter!

Heat the oil and garlic cloves in a large skillet on high heat until the garlic turns golden (~4 minutes). Add the onion and cook until it’s slightly opaque.

Add the meat and saute for another 2 minutes or so.

Add the sugar, oyster sauce, Thai seasoning sauce, and white pepper. Cook until the meat is looks thoroughly cooked (white for chicken, brown for red meat, opaque for fish, etc.) and coated in sauce.

Serve over rice and garnish with the fried garlic, cilantro, and cucumbers. Leftovers are also good over salad!