Szechuan Brussels Sprouts with Chili Garlic Sauce

Prep Time
Cook Time
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"I used some purple Brussels sprouts in this which are my new favorite find, but feel free to use regular green ones. Apart from the astonishing color, they taste just the same. I also use four Thai chilies in this which is up there in the heat level, you can use just however much you like."

Original recipe yields 3 servings


  • Serving Size: 1 (351.7 g)
  • Calories 337.2
  • Total Fat - 12.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 1.1 mg
  • Sodium - 1431.4 mg
  • Total Carbohydrate - 51.9 g
  • Dietary Fiber - 7.9 g
  • Sugars - 17.5 g
  • Protein - 8.8 g
  • Calcium - 101.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 149 mg
  • Thiamin - 0.3 mg

Step 1

Par cook brussels sprouts however you like. I steam mine for a few minutes until they soften but are not done.

Step 2

Mix sauce ingredients and set aside.

Step 3

Heat peanut oil in a large nonstick skillet (you won't really need a wok, but a wok pan is ok).

Step 4

Add onions to the pan, then after a minute or so, add the brussels sprouts, garlic, and sliced chiles (if you don't have adequate kitchen ventilation just add the chilies in the sauce mixture because stir-frying chilies puts off volatile oils and you might clear the whole house of people in 30 seconds flat).

Step 5

Cook brussels sprouts for a few minutes to give them some color, then add the chicken broth to the pan and cook until they get as tender as you want them.

Step 6

Add sauce mixture and scallions to skillet and stir for a minute or so, just long enough to thicken the sauce.

Step 7

Serve with rice.

Tips & Variations

No special items needed.