Wok-Fried Brussels Sprouts with Chilli, Ginger and Garlic

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Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Even people who, like me, don’t really like brussels sprouts will be asking for seconds after trying this recipe. It’s best to cook the sprouts in two batches to help keep them crisp. Chopped, roasted peanuts, basil or coriander can also be added for a really tasty dish.


  • 400 g(14 oz) brussels sprouts
  • 2 tablespoons cooking oil (peanut oil is good)
  • 1 hot red chilli, finely sliced
  • 1 thumb fresh ginger, finely grated or julienned
  • 2 cloves garlic, peeled and finely sliced
  • 1 teaspoons caster sugar
  • 2 teaspoons Thai fish sauce
  • 60 ml(2 fl oz) hot water


Remove and discard any really thick leaves from brussels sprouts, then cut leaves from the base with a small knife, snapping them off as you go. If this seems too tedious, finely slice sprouts instead. Heat a wok over high heat and add half the oil. Once it’s smoking add half the sprout leaves and fry, tossing well, for 30 seconds. Add half of each measure of the chilli, ginger and garlic and toss well, then tip into a bowl. Wipe the wok, heat it up and add the remaining oil. Once it’s smoking, add the remaining sprouts, cook over a high heat for 30 seconds, tossing as you go, then add the remaining chilli, ginger and garlic. Return the first batch of sprouts to the wok, then add sugar and fry for another 40 seconds, caramelising the sugar a little as you go. Add Thai fish sauce and water, toss well and cook another minute. Serve at once.