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 pork or other meat dishes.
In this video, 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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Recipe:
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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)

Method:
​Begin by trimming the fresh Brussels sprouts and halving them.
Next, boil a pot of water and blanch the Brussels sprouts for two minutes. Drain in a colander and set aside.
Coarsely chop or mince four cloves of garlic.
Begin by heating vegetable oil in a wok. Once hot, add the minced garlic and saute until fragrant.
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.
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.


Note:
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

#BrusselsSproutsStirFry
#brusselssprouts


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