GINGER-GARLIC BRUSSELS SPROUT STIR-FRY
This recipe combines my two favorite things: sautéed Brussels sprouts and Asian flavors. You could make these in the oven, but I prefer pan-frying them with lots of ghee—I’ve found that to be the best way to get them extra crispy. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
2 heaping tablespoons ghee
½ red onion, thinly sliced
2 or 3 garlic cloves, minced
1 or 2 teaspoons (10 ml) grated fresh ginger
1 pound (454 g) Brussels sprouts, trimmed and quartered
1 to 2 teaspoons (10 ml) sesame oil
1 tablespoon (15 ml) sesame seeds, for garnish
- In a large sauté pan over medium heat, melt the ghee. Add the onion, garlic, and ginger, and sauté, stirring, until fragrant, about 2 minutes.
- Add the Brussels sprouts, and turn the heat up to mediumhigh. Stir the Brussels sprouts so that all sides are covered with ghee, and then leave them to caramelize on one side.
- Mix the sprouts around so the other sides make contact with the hot pan. Continue to cook until most of the sides are browned and starting to get crispy, about 15 minutes in total.
- Remove from the heat, and drizzle with the sesame oil. Stir one more time, garnish with the sesame seeds, and serve.
VARIATION 1 SPICY STIR-FRIED BRUSSELS SPROUTS: Add 1 to 2 teaspoons (10 ml) hot chili oil or chili paste to the sprouts while they’re cooking.
VARIATION 2 CILANTRO-LIME BRUSSELS SPROUTS: Follow the recipe as written, and finish with the juice of ½ lime and 3 tablespoons (45 ml) of chopped fresh cilantro as a garnish.
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Ginger-garlic Brussels sprout stir-fry is my weeknight answer to the takeout menu taped to the fridge. Quartered sprouts caramelize in ghee with red onion, garlic, and fresh ginger until the edges go crisp, then finish with a drizzle of sesame oil and a snowfall of sesame seeds. Pan-frying beats the oven here — it's the fastest route to sprouts with real crunch.
Pro Tips
- Don't crowd the sprouts and don't stir constantly: let them sit against the hot pan until each side browns, about 15 minutes total.
- Add the sesame oil only after the pan comes off the heat — it burns fast and turns bitter if it hits the hot ghee too early.
- Heaping tablespoons of ghee matter here; it's the frying medium that creates the caramelized edges, so don't be shy.
- For heat, stir in a teaspoon of chili paste during the last minute of cooking, or finish with lime juice and cilantro for a brighter take.
Frequently Asked Questions
Can I roast these Brussels sprouts instead of pan-frying them?
You can roast them at 425°F for about 25 minutes, but the pan gives better caramelization and keeps the centers tender. The stovetop is worth the extra attention.
What can I substitute for ghee?
Butter works if you tolerate dairy, or use coconut oil. Ghee has the advantage of a high smoke point, which is what keeps the high-heat sear clean instead of smoky.
Can I make this stir-fry ahead of time?
It's best fresh, since the crisp edges soften in the fridge. If you must, store it and rewarm in a dry hot skillet for 3 to 4 minutes to bring the crunch back.
Is this ginger-garlic version spicy?
Not at all — the ginger gives warmth rather than heat. Add chili oil or chili paste while cooking if you want actual spice.
Recipe Card
Ingredients
Method
- In a large sauté pan over medium heat, melt the ghee.
- Add the onion, garlic, and ginger, and sauté, stirring, until fragrant, about 2 minutes.
- Add the Brussels sprouts, and turn the heat up to mediumhigh.
- Stir the Brussels sprouts so that all sides are covered with ghee, and then leave them to caramelize on one side.
- Mix the sprouts around so the other sides make contact with the hot pan.
- Continue to cook until most of the sides are browned and starting to get crispy, about 15 minutes in total.
- Remove from the heat, and drizzle with the sesame oil.
- Stir one more time, garnish with the sesame seeds, and serve.
