Asian Brussels Sprouts Recipe: what a cracking recipe...
Asian Brussels Sprouts Recipe: This is the best Recipe for Brussels Sprouts and some… Remember when we were kids back in the day? Usually on Sundays, when you’d have that “oh sh!t it’s sprouts” moment. Over-boiled, bland, and unseasoned. Not any more, folks, read on. This is a beauty, as you’ll see from the below.
How to cook Brussels Sprouts?
Well remove the phobias my friends – this Asian Sprouts Recipe is a must-try. I have tested this on many friends covering many countries and so far it has been an absolute hit, in fact with repeat asks of “Cook it again please” and “Can I have the recipe”. It is a stunner, and again pretty damn simple, as usual.
I made this for a Christmas Day party at my mates Steve and Pia’s who wanted a vegetable dish. So this was fairly big to feed a few plates. But a good reason to cook it and get a photo so I could post the recipe on the blog.
How to make Brussels Sprouts taste delicious: Asian Brussels Sprouts Recipe
Cooking enough as a side-dish for ~6pax, you will need:
- 5 packets of sprouts – peel off the outer layers to clean them, cut off the stalks and cut a little cross in the bottom of the stalk
- 2-3 chill padi finely sliced – up to you how many as will determine how hot of course
- 2 finely sliced red onions
- 3 packets of bacon bits or lardons
- 3-4 finely chopped garlic cloves
- 2-3 good knobs of Ghee or butter or Goose fat – I used goose fat for extra flavour
- 1 tablespoon soy sauce
- Salt & Pepper
How to cook Sprouts: Asian Brissels Sprouts Recipe
- Boil up a big pan of salted water and add in half the sprouts.
- Let these go for a good 20-30 minutes, drain them and they will mush up – done, off the heat, set aside.
- Take the other sprouts and lightly boil these for 5 minutes or so only – you want these solid. Drain and cut in half. Set aside.
- Take your wok and fry up that bacon until it browns and starts to crisp. Add in the Ghee, the halved sprouts, the chilli, the garlic and a wee glug of soy sauce. Fry this off until those sprouts start to brown a little, then stir in the mushy sprouts and stir fry until warmed.
Asian Brussels Sprouts Recipe: Conclusion
Brussels sprouts might not scream “Asian recipes” at first, but give them a hot pan, a bit of soy, garlic, and chilli, and suddenly they fit right in. Slice them thin or halve them, get a proper char going, then toss with oyster sauce, sesame oil, and a splash of rice vinegar — simple, fast, and full of flavour. You can go Japanese with miso butter and a sprinkle of sesame seeds, or lean Korean with gochujang for a sweet-spicy kick. Even a quick Thai-style stir-fry with fish sauce, lime, and a pinch of sugar turns them into something you actually look forward to eating.
The beauty of Brussels sprouts in Asian cooking is how well they soak up bold sauces while still holding that slight crunch. Throw them into a noodle dish, mix with fried rice, or serve them as a side to grilled meats — they play nicely with everything. Add crispy garlic, crushed peanuts, or a drizzle of chilli oil and you’ve got a dish that feels far more exciting than it should. It’s one of those ingredients that quietly transforms when you cook it this way… from “I’ll pass” to “yeah, I’ll have more of that.”
You have completed the Brussels sprout revolution my friends – dig in, absolutely will blow your mind and hopefully change your attitude to ‘greens. Woo Hoo!!! ENJOY!!!