If you’re tired of boiled Brussels sprouts, try this stir-fry recipe for a different and flavorful way to enjoy them.

Although Brussels sprouts may take time to cook due to their multiple layers, a quick pre-boil for 2 minutes followed by a high-heat stir-fry will produce a crunchy texture with a delightful wok aroma. It tastes far better than boiled Brussels sprouts. It’s a perfect side dish for roast chicken or other meat dishes. 

In this article, I want to share a stir-fried Brussels sprouts recipe with an Asian flavor. As a bonus, I will also include a spicy Sichuan version. So, let’s dive right into the details of both recipes!

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How to stir-fry Brussels sprouts

Here’s a recipe for Brussels sprout stir fry in Chinese style:

​A. Preparation before stir-frying

1. Begin by trimming the fresh Brussels sprouts and halving them. If they are too big, stir-frying takes too much time, so quartering the larger sprouts is best.
2. Next, boil a pot of water and blanch the Brussels sprouts for two minutes. Drain in a colander and set aside. The sprouts will now be half-cooked, perfect for stir-frying until they are crisp-tender, which will take another one to two minutes.
3. For the sauteed garlic, coarsely chop or mince four cloves. Garlic is a popular ingredient in many traditional Chinese stir-fries and complements most vegetables well.

B. Stir-fry the Brussels sprouts

1. Begin by heating vegetable oil in a wok or large frying pan over low heat. Once hot, add the minced garlic and saute until fragrant.
2. Next, add the drained Brussels sprouts and stir-fry over medium heat. Season the vegetable with light soy sauce, oyster sauce, sugar, salt, and either white or black pepper. Consider adding fish sauce for a unique flavor change from traditional Cantonese cooking.
3. Continue stir-frying the Brussels sprouts over medium-high heat for about a minute or until they are crisp-tender and fragrant with the wok aroma. Then, drizzle sesame oil over the Brussels sprouts and mix well. 
4. For those who prefer a spicy kick, sprinkle some red pepper flakes.
5. Transfer the stir-fried Brussels sprouts to a serving plate and garnish with thinly sliced green onions and sesame seeds. The Brussels sprouts can be served hot as a side dish or as a main dish with steamed rice.

A twist of flavor with Sichuan spices

Follow the same procedure but with Sichuan ingredients for a spicier version. Here’s how:

1. First, substitute the vegetable oil with Sichuan chili oil to give the Brussels sprouts a spicy kick. 
2. Then, add two to three dried chilies while sauteing the garlic to increase the heat level.
3. Next, include two teaspoons of rice vinegar for acidity, and balance the flavor of the vinegar with one teaspoon of sugar. 

Please refer to the note section of the recipe card below for a complete list of ingredients needed for the Sichuan version.

What are Brussels sprouts?

Brassica oleracea var. gemmifera is the scientific name for Brussels sprouts, a cruciferous vegetable. They belong to the same family as broccoli, cauliflower, and cabbage and are little, leafy green buds that develop on a tall stalk.

Brussels sprouts got their name from where they originated, Belgium’s capital, Brussels. They are now cultivated worldwide and frequently used in Western cuisine.

You may eat them raw or cooked, and they have a somewhat bitter flavor and a thick, crunchy texture that is frequently compared to cabbage or kale.

You can cook Brussels sprouts in many ways, either by roasting, sautéeing, boiling, or stir-frying. Standard practice is to boil Brussels sprouts. Roasting them will produce a crispier texture and nuttier flavor. I made this Brussels sprouts stir-fry since it is the most common Chinese cooking method.

The key vitamins in Brussels sprouts are potassium, folate, vitamin C, and vitamin K. They also include a lot of fiber and antioxidants.

Other related recipes

If you enjoyed this Brussels sprouts stir-fry recipe, explore other Chinese stir-fry recipes on this blog. Here are my picks:

• Stir-fried Thai vegetables boast a garlic-infused, crisp-tender texture and a spicy, sweet, and savory flavor.
• Bok choy stir-fry might seem straightforward, but recreating this iconic Chinese dish to match the restaurant’s taste can be deceptively challenging. So here is our guide to making the best bok choy stir-fry.
• If you assume Mongolian beef is a dish from Mongolian cuisine, think again. Learn to quickly stir-fry this dish with its rich and deeply savory flavor.

Continue to Content

Brussels sprouts stir-fry

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

This Brussels sprouts stir-fry recipe is quick, easy, and flavorful. Garlic and soy sauce give it a delicious Chinese twist.

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Ingredients

• 500g Brussels sprouts, trimmed and halved
• 2 tbsp vegetable oil
• 4 cloves garlic, coarsely chopped
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• Red pepper flakes, to taste (optional)

Instructions

1. ​Begin by trimming the fresh Brussels sprouts and halving them. 
2. Next, boil a pot of water and blanch the Brussels sprouts for two minutes. Drain in a colander and set aside. 
3. Coarsely chop or mince four cloves of garlic.
4. Begin by heating vegetable oil in a wok. Once hot, add the minced garlic and saute until fragrant.
5. Next, add the drained Brussels sprouts and stir-fry over medium heat. Season the vegetable with light soy sauce, oyster sauce, sugar, salt, and pepper. 
6. Continue stir-frying the Brussels sprouts over medium-high heat for about a minute or until they are crisp-tender and fragrant with the wok aroma. Then, drizzle sesame oil over the Brussels sprouts and mix well. 

Notes

Ingredients for the Sichuan Brussels sprouts stir-fry:

600g Brussels sprouts, trimmed and halved
2 tablespoons Sichuan chili oil (Lao Gab Ma)
4 cloves garlic, minced
2 teaspoons ginger, grated
2-3 dried red chilies
2 tablespoons soy sauce
2 tsp rice vinegar
1 teaspoon sugar
Salt and pepper, to taste
Chopped scallions for garnish

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 950mgCarbohydrates: 15gFiber: 5gSugar: 4gProtein: 5g

This data was provided and calculated by Nutritionix on 20/4/2023