Stir Fried Brussels Sprouts

A bowl filled with stir fried Brussels Sprouts with peppers and a fork on the side.

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5 from 1 vote

An Asian style Brussels Sprouts stir-fry with garlic and peppers.

This recipe is made on the stove top, needs a handful of ingredients and takes just 10 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Asian

Diet: Vegan, Vegetarian

Servings:

Calories: 310kcal

Author: Smruti

Ingredients

2 cups Brussels Sprouts (outer leaves trimmed and halved)
4-5 cloves Garlic (minced)
½ cup Red Pepper (julienned)
¾ teaspoon Salt
½ teaspoon Pepper Powder
2 tablespoon Lee Kum Kee Vegetarian Stir Fry Sauce
1 teaspoon Soy Sauce
2 tablespoon Sesame Oil
1 teaspoon Chili Oil
Green onions and cilantro to top
¼ cup Roasted Salted peanuts (optional)

Instructions

Wash and pat dry the brussels sprouts. Trim the outer leaves and cut them into halves.
Heat sesame oil in a wide pan on high heat.
Once the oil is smoking hot, add the brussels sprouts and let them cook for a couple of minutes.
Turn them over and let them cook on the other side for a couple of minutes.
Move them to the side of the pan and add chili oil.
Add in garlic and red pepper and sauté till the garlic is fragrant.
Season with salt and pepper and mix well.
Add Lee Kum Kee Vegetarian Stir Fry sauce and soy sauce.
Let the brussels sprouts absorb the sauces and turn down the flame. Serve topped with green onions, cilantro and roasted peanuts (optional).

Video

Notes

Picking a wide pan: Use a wide pan for this recipe. Only the brussels that touch the base or sides of the pan will char. Taking a deep or narrow pan will cook the brussels through without charring the edges.

Picking the Brussels Sprouts: It is best to pick Brussels sprouts that are fresh, green and of even size. They will cook uniformly. Also halve the medium size ones, quarter the large ones and keep the tiny ones intact.

Using the right pan: Using a steel or cast iron pan works best for this recipe. They give the Brussels a wonderful char compared to a non-stick pan.

Cooking the Brussels Sprouts: The entire recipe is made on high flame. If after adding the sauces they start sticking to the pan, add a few spoons of water to deglaze the pan.

Making it ahead of time: It is easy to prep the recipe in advance. To do so, simply clean and chop the Brussels Sprouts and store in a ziploc bag. Also mix in the sauces and seasonings and refrigerate. Also chop the garlic and onions. When ready to make, simply heat up oil and prepare the recipe. Serve immediately.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition