Stir-Fried Brussels Sprouts

By Genevieve Ko

Published Oct. 20, 2021

Stir-Fried Brussels Sprouts
Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
10 minutes
Rating
4(1,348)
Comments
Read comments

Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.

Featured in: The Smoky Taste of Wok Hei, Without a Wok

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • Neutral oil, such as grapeseed or canola oil
  • 4garlic cloves, smashed, then peeled
  • 1pound brussels sprouts, halved or quartered, if large
  • Salt and pepper
  • ½teaspoon granulated sugar
  • 2teaspoons soy sauce
  • Red-pepper flakes, to taste
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and ½ cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.

  2. Step 2

    Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.

  3. Step 3

    Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.

Ratings

4 out of 5
1,348 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Steve

I "discovered" this method a few years ago when I was feeling that roasting a few brussels sprouts in a hot oven was a huge waste of energy. Some tips: (1) place the brussels sprouts cut side down in the oil, let them brown, then add liquid, cover to steam. The cut side caramelizes best and the liquid spreads the goodness around. (2) Add any flavoring you like. My favorites include any combo of lemon, herbs, white wine, olive oil, balsamic, butter. Use your cook's sense to determine when to add.

Max Alexander, Rome, Contestant MasterChef Italia 2020-2021

Non-stick isn't necessary as the water deglazes the pan and prevents sticking. Furthermore I don't recommend using non-stick pans on super-high heat because it will shorten the lifespan of the non-stick coating. Plus it seems dicey to me to heat those chemical coatings to blazing temperatures. (Admittedly just my instinct, I have no proof of any danger.)

c

make sure you use hot water, from a kettle, Not semi warm from the tap

Briggy

This was superb. No need for the honey to be honest. Used mumufuku chilli crunch for some heat. I served the sprouts on some quinoa sprinkled with cashew nuts, sunflower and pumpkin seeds. Vegan heaven!!

Kat

Maple syrup works beautiful instead of sugar.

Briggy

Pending approval This was superb. Didnt add any honey nor sugar. No need to be honest. Used mumufuku chilli crunch for some heat. I served the sprouts on some quinoa sprinkled with cashew nuts, sunflower and pumpkin seeds. Vegan heaven!!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.