{"id":28319,"date":"2023-04-20T08:22:38","date_gmt":"2023-04-20T00:22:38","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=28319"},"modified":"2023-04-20T08:22:39","modified_gmt":"2023-04-20T00:22:39","slug":"brussels-sprouts-stir-fry","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/brussels-sprouts-stir-fry\/","title":{"rendered":"Brussels sprouts stir-fry recipe with garlic (Chinese style)"},"content":{"rendered":"\n

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

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.\u00a0<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

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How to stir-fry Brussels sprouts<\/h2>\n\n\n\n

Here’s a recipe for Brussels sprout stir fry in Chinese style:<\/p>\n\n\n\n

\u200bA. Preparation before stir-frying<\/h2>\n\n\n\n
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  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.<\/li>\n\n\n\n
  2. Next, boil a pot of water and blanch the Brussels sprouts for two minutes. Drain in a colander <\/a>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.<\/li>\n\n\n\n
  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.<\/li>\n<\/ol>\n\n\n\n

    B. Stir-fry the Brussels sprouts<\/h2>\n\n\n\n
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    1. Begin by heating vegetable oil in a wok <\/a>or large frying pan over low heat. Once hot, add the minced garlic and saute until fragrant.<\/li>\n\n\n\n
    2. Next, add the drained Brussels sprouts and stir-fry over medium heat. Season the vegetable with light soy sauce<\/a>, oyster sauce<\/a>, sugar, salt, and either white or black pepper. Consider adding fish sauce<\/a> for a unique flavor change from traditional Cantonese cooking.<\/li>\n\n\n\n
    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<\/a> over the Brussels sprouts and mix well. <\/li>\n\n\n\n
    4. For those who prefer a spicy kick, sprinkle some red pepper flakes<\/a>.<\/li>\n\n\n\n
    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.<\/li>\n<\/ol>\n\n\n\n
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      A twist of flavor with Sichuan spices<\/h2>\n\n\n\n

      Follow the same procedure but with Sichuan ingredients for a spicier version. Here’s how:<\/p>\n\n\n\n

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

        Please refer to the note section of the recipe card below for a complete list of ingredients needed for the Sichuan version.<\/p>\n\n\n\n

        What are Brussels sprouts?<\/h2>\n\n\n\n

        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.<\/p>\n\n\n\n

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

        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.<\/p>\n\n\n\n

        You can cook Brussels sprouts in many ways, either by roasting, saut\u00e9eing, 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.<\/p>\n\n\n\n

        The key vitamins in Brussels sprouts are potassium, folate, vitamin C, and vitamin K. They also include a lot of fiber and antioxidants.<\/p>\n\n\n\n

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        Other related recipes<\/h2>\n\n\n\n

        If you enjoyed this Brussels sprouts stir-fry recipe, explore other Chinese stir-fry recipes on this blog. Here are my picks:<\/p>\n\n\n\n