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    Home » Vegetables

    Thai Stir-Fried Brussels Sprouts (The Kids Cook Monday)

    Jan 27, 2014 · Modified: Dec 1, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 5 Comments

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    Thai Stir-Fried Brussels Sprouts - Andrea Meyers

    Ever since I got my guys hooked on Brussels sprouts with the Waldorf Brussels Sprout Salad, I’ve been plotting other ways to work this delicious vegetable into our weekly menus. This recipe for stir-fried Brussels sprouts, which I adapted from the new cookbook Pok Pok, was an instant hit with my guys.

    I have never been to Pok Pok, a local chain of authentic Thai restaurants based in Portland, OR with more in NYC, but if the food is as good as their cookbook, they will definitely get on my must-go list. This book is very detailed and thorough about ingredients and technique, and if you are truly a fan of Thai cooking, you may find yourself with a whole new grocery list after reading through it. That being said, we made these sprouts at the spur of the moment on a cold Saturday when I really did not want to battle the road construction traffic and the crowds at the nearest international grocery store—which though only six miles away would have meant a two hour round trip—so I used whatever I had on hand in the pantry and refrigerator. Consider this my liberal adaptation of one of the easiest recipes in the book.

    But my guys loved it, there weren't any sprouts left over, and two of my boys asked if we could make them again the next day. That’s a winner at our house.

    The Kids Cook MondayAnd speaking of my guys loving it, this is a great recipe for the kids to help with. Younger children can help clean and peel outer leaves off the sprouts, and older children with more knife experience can halve the sprouts and measure ingredients. Just make sure an adult is present, especially to supervise the steaming and the hot wok.

    Make sure to visit The Kids Cook Monday for more recipes to cook with the whole family, and check out the rest of our Kids Cook Monday recipes at my Cooking with Kids page.

    prepping Brussels sprouts - Andrea Meyers

    Recipe Notes

    I steamed the sprouts before adding to the wok because that’s my usual technique for stir-frying hearty vegetables like broccoli and sprouts, though the book says to boil in water for 30 seconds to 1 minute. Because we did not have any fresh Thai chilies, I used Thai chili sauce. I also opted to use Thai palm sugar, aka jaggery, rather than granulated sugar, and I dissolved it in the water. The sauce is delicious, but the key to making the recipe work is the precise cooking times. Follow those to the letter, and you will get crisp tender sprouts without a hint of sulfur smell or taste, which can happen if they are cooked too long.

    To make this gluten-free, be sure to check the labels for all of the sauces when you purchase them.

    Thai Stir-Fried Brussels Sprouts - Andrea Meyers
    Print Pin

    Thai Stir-Fried Brussels Sprouts (The Kids Cook Monday)

    Adapted from Pok Pok, by Andy Ricker.
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Vegetable
    Cuisine: Thai
    Diet: Gluten Free
    Keyword: brussels sprouts
    Servings: 4
    Calories: 106kcal

    Equipment

    • large pot with lid
    • metal steamer basket
    • small bowl
    • wok

    Ingredients

    • 10 ounces Brussels sprouts (bottoms trimmed, outer leaves removed, halved lengthwise (about 2 cups))
    • 2 tablespoons gluten-free oyster sauce
    • 1 teaspoon gluten-free fish sauce
    • 1 teaspoon gluten-free thin soy sauce
    • Small pinch ground white pepper
    • ½ teaspoon gluten-free chili sauce
    • 2 tablespoons sunflower oil
    • 11 grams garlic cloves (peeled, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 tablespoon))
    • ¼ cup water
    • 1 teaspoon palm sugar
    US Customary - Metric

    Preparation

    • Add 1 inch of water to the pot and put in the steamer basket. Bring to a boil and steam the sprouts just until they start to shine and the color turns bright, about 1 minute.
    • While waiting for the water to boil, stir together the oyster sauce, fish sauce, soy sauce, chili sauce, and white pepper in the small bowl. Dissolve the palm sugar in the water.
    • Heat the sunflower oil in the hot wok and swirl it up around the sides. When it starts to smoke, remove it from the heat and add the garlic. Let it sizzle, stirring, for about 15 seconds.
    • Return the wok to the heat and add the Brussels sprouts. Stir-fry for 30 seconds. Add the oyster sauce mixture and stir-fry until the sprouts are crunchy tender, about 45 seconds.
    • Stir in the palm sugar and water, and continue stir-frying the sprouts until the sauce has slightly thickened, about 30 seconds. Transfer all to a plate and serve immediately.

    Nutrition

    Calories: 106kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 477mg | Potassium: 287mg | Fiber: 3g | Sugar: 2g | Vitamin A: 534IU | Vitamin C: 61mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. kellypea says

      January 29, 2014 at 11:39 am

      Sprouts! We love 'em so much. And it's so great that your guys are in the kitchen. Every time my youngest comes home on semester break he is SO thin and I go into high gear pushing him into the kitchen to fatten him up. He does well when he's at home, but once he's gone? Ugh. Great recipe -- love the Asian inspired flavors. Will definitely try this.

      Reply
      • Andrea says

        January 29, 2014 at 12:05 pm

        Thanks Kellypea! I think it's the college ramen noodle diet that's keeping your youngest so thin. My guys are all thin, but I'm seeing early signs of the teenage years coming. The 11-year-old can eat his way through a lot of food now. I think our grocery bills are about to go up!

        Reply
    2. kristy @ the wicked noodle says

      January 29, 2014 at 2:49 pm

      What a great recipe for kids to make! Looks delicious, too.

      Reply
      • Andrea says

        January 31, 2014 at 10:26 am

        Thanks Kristy! The boys love it.

        Reply
    3. KalynsKitchen says

      February 01, 2014 at 3:34 pm

      Totally a winner!

      Reply

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