Thai Stir Fried Brussel Sprouts Recipe
Brussel sprouts are a really underrated vegetable. It always surprises me that they only get eaten during a certain time of the year. I regularly eat them regardless of the date on the calendar. This Thai stir-fried Brussel sprouts recipe gives you an exciting new way to elevate this humble vegetable and give it an exciting Thai flavour hit.
Brussel sprouts have an enormous range of health benefits that makes them worth incorporating into your diet throughout the year. This dish is a slight variation on the most popular recipe on my website, which is essentially the same as this one but with water spinach added instead.
I first ate Thai stir-fried Brussel sprouts in Ireland. It was just after celebrating Christmas with my family one year, and there were a couple of bags of unused sprouts. A brainwave hit me that this would work as a great vegetable in the traditional Thai stir-fry recipe that combines soy sauce, oyster sauce, and fish sauce flashed in a roaring hot wok and stir-fried quite rapidly.
I found out on a subsequent trip to Thailand that in the North of the country, there is a vegetable that looks like a bok choi – Brussel sprout hybrid called ka-neang. In provincial northern Thailand, the locals often cook ka-neang using this exact recipe.
A couple of other notes related to the recipe. If you are averse to heat, you don’t need to add chilis to this stir-fried Brussel sprouts dish. It works very well without the chilis.
In terms of the sauces, some people might not want to add fish sauce: I recommend just doubling the amount of soy sauce in this case. Alternatively, I lately noticed it’s possible to get a vegan made with seaweed, which sounds interesting. It might be worth a shot. Get it here.
If you’re looking for a substitute for oyster sauce, I elaborated more on my page about alternatives to oyster sauce. In summary, you have options, the best of which is vegetarian oyster sauce, which you can buy here.
Anyway, that’s enough waffling from me. Let’s get to the recipe. I hope you enjoy this stir fried Brussel sprouts dish. Please let me know in the comments what you think of it.
| Prep Time | 10 minutes |
| Cook Time | 3 minutes |
| Servings | people |
- 1 tablespoon oyster sauce
- 2 cups Brussel sprouts
- 1 tablespoon fish sauce
- 1/4 cup chicken stock
- 1 pinch white pepper
- 2 tablespoons cooking oil
- 4 cloves garlic
- 1 tablespoon light soy sauce
- 2-3 whole red Thai chilis
- 1 teaspoon palm sugar
Ingredients
| |
- Using a sharp knife, trim the ends of your Brussel sprouts. Discard any outer leaves that are discoloured or wilted.
- Bring a pan of slightly salted water to a boil.
- Cut your brussel sprouts in half vertically and add them to the boiling water. Cook for 90 seconds and immediately drain. Set aside in a colander.
- In a small bowl, combine your oyster sauce, soy sauce, fish sauce, and white pepper.
- In a granite mortar and pestle, add your garlic and chilis (if using) and lightly bash until aromatic.
- Get your wok on the stove and switch the burner to a high heat. Add the oil and swirl it around so it coats the wok.
- Add garlic and chilis to the wok, remove the wok from the heat, and stir-fry with a spatula for approximately 20 seconds.
- Return the wok to the heat, add the Brussel sprouts, and stir-fry for a further 20 seconds.
- Add the oyster sauce, fish sauce, and soy sauce mixture, stir-frying for another 40 seconds.
- Finally, add the stock and sugar and stir-fry for another 30 seconds. Transfer to a bowl or plate and eat with freshly cooked jasmine rice.
I lived in Thailand for a few years during my 20s during which time I fell in love with Thai food. Along with my Thai partner, I cook and eat tasty Thai dishes 3 or 4 times per week. I’m here to bring you recipes, Thai food tips, and suggested cookware for making Thai food.