I’ve always loved Brussels sprouts.

They are such a wonderful vegetable whether it’s baked, steamed, or sliced finely and eaten raw.

So naturally I was drawn to this particular Thai Brussels sprouts recipe in Andy’s cookbook.

How do Thai people prepare Brussels sprouts ??

I agree with Andy that a major distinction separates Thai and Chinese cuisines is the usage of fish sauce.  If you aren’t a fan of fish sauce, skip it.  Just add a tab more gluten free tamari sauce, a few sprinkle of sea salt, and definitely garlic (!) to bring out the flavor of this wonderful dish.

I made a whole bunch of these during my Sunday meal prep and store them in an airtight glass container. They taste even better in cold !

If you love Brussels sprouts, I encourage you to give this simple dish a try.

You are going to love it !

Brussels Sprouts

 

Brussels Sprouts

 

Brussels Sprouts

 

 

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Stir-Fried Thai Brussels Sprouts
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Paleo Stir-Fried Thai Brussels Spourts! A new refreshing way to enjoy Asian stir-fry vegetables from Thailand. Paleo, Whole30 and Keto recipe. 

Course: Appetizer, Salad, Side Dish
Cuisine: Thai
Servings: 4 servings
Calories: 135 kcal
Author: ChihYu
Ingredients
  • 2 cups brussels sprouts bottoms trimmed, halved in half (or in quarter if large size)
  • 1 tsp sea salt
  • 2 tbsp coconut oil
  • 1 tbsp garlic cloves crushed and sliced
  • 1 small red chilies thinly sliced, I use California fresno chili pepper
Stir-fry sauce:
  • 2 tbsp Coconut aminos
  • 1 tsp fish sauce
  • 1 tsp ground white pepper
Instructions
Briefly water boiled the sprouts:
  1. Bring a large soup pot to boil. Add 1 tsp sea salt to the water. Add brussels sprouts and quickly cook them for about 30 seconds to 1 min. Remove them from the pot. Drain and shock in ice/cold water. Set aside to drain.

To make the dish:
  1. Heat a wok or large saute pan with 2 tbsp coconut oil over high heat. When hot, lower heat to medium, add 1 tbsp garlic & saute for 15 seconds. (*Be careful splatter)

  2. Add brussels sprouts & saute for about 30 seconds. Add stir-fry sauce and saute until the sprouts are tender but still crunchy (about 1 minute.) and the liquid in the pan has thickened slightly. 

  3. If there's a lot of liquid/sauce left in the saute pan, reduce the sauce by turning up the heat for 2 to 3 minutes until the sauce is thickened and reduced. 

  4. Serve warm or cold.

Brussels Sprouts

 

 

Make these for dinner !

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