Thai-inspired brussels sprouts stir-fry recipe. It’s savory, garlicky, and tastes even better when slightly chilled. It goes well with any main dishes and will bring new flavor and excitement to your dining table !
I’ve always loved Brussels sprouts. They are such a wonderful vegetable whether it’s baked, steamed, or sliced finely and eaten raw.
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. Replace it with a few dash of Coconut Aminos, a few sprinkle of sea salt, and definitely garlic slices to bring out the flavor of this wonderful dish.
I made a whole bunch of these during my 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 !
This Thai-inspired brussels sprouts stir-fry is savory, garlicky, and tastes even better when slightly chilled. It goes well with any main dishes and will bring new flavor and excitement to your dining table !
- 4 cups brussels sprouts bottoms trimmed, halved in half (or in quarter if large size)
- 1 tsp sea salt
- 1 tbsp coconut oil or cooking fat of your choice
- 2-3 large garlic cloves minced
- 1 small red chilie* (optional) thinly sliced. Seeds removed.
Bring a large soup pot to boil. Add 1 tsp sea salt to the water. Add brussels sprouts and quickly blanch them for about 1 min. Remove from the pot. Drain and shock in ice/cold water. Set aside to drain.
Heat a large saute skillet with 1 tbsp coconut oil over high heat. When hot, lower heat to medium, add 1 tbsp garlic & saute until fragrant (about 8-10 seconds).
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).
Serve in room temperature or slightly chilled.
* I use california red fresno chili for this dish. You can also use serrano chili pepper if Thai chili is not accessible. Skip the chili for a non-spicy version.
*If you prefer not to use Red Boat fish sauce, skip it and add a bit more coconut aminos with coarse salt. The dish will taste more Chinese-ish. It'll still be yummy !
Previous Photos for the same dish – For good memory :))