By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
96 cal · 25 min
Thai Stir-Fried Brussels Sprouts
Recipe GLPRb9c63d7b3b7e09
Tender brussels sprouts halves stir-fried in a wok with crushed garlic, fresh red Thai chiles, and a savory-sweet sauce of oyster sauce, fish sauce, and soy sauce. This vibrant dish is served as a main course and serves six with authentic Thai flavors.
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Ingredients
1½ lb brussels sprouts, cleaned, trimmed, and halved lengthwise
¼ cup Thai oyster sauce
2 tsp Thai fish sauce
2 tsp Thai thin soy sauce
to taste finely ground white pepper
¼ cup vegetable oil
5 medium garlic cloves, halved lengthwise and lightly crushed with a mortar and pestle
½ oz fresh red Thai chiles, stemmed and thinly sliced
½ cup pork stock or water
2 tsp sugar
Directions
In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, and sugar until well combined. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat until shimmering and very hot.
Add the crushed garlic cloves and sliced Thai chiles to the hot oil. Stir-fry for 30 seconds to 1 minute until fragrant, being careful not to burn them.
Add the halved brussels sprouts to the wok and toss to coat with the oil. Continue stir-frying for 4 to 5 minutes, stirring frequently, until they begin to char and soften on the cut sides.
Pour the prepared sauce mixture over the brussels sprouts and stir well to coat evenly.
Pour in the pork stock (or water) and continue stir-frying for 3 to 4 minutes more, stirring occasionally, until the brussels sprouts are tender but still have some firmness and most of the liquid has reduced.
Season to taste with finely ground white pepper. Transfer to a serving platter and serve immediately.
Comments
Thai chiles and fish sauce require a second stop—neither shows up routinely at Harris Teeter, Food Lion, or Walmart in Charlotte, though you'll find them at ALDI's international section or an Asian grocery. The prep time is honest at 25 minutes if you're comfortable mincing garlic and slicing chiles, but it does need constant attention over heat, which makes it less forgiving than a sheet-pan weeknight. At roughly $1.50 per serving, it's inexpensive and works as a side for 6, and the brussels sprouts are local-friendly and cost-stable year-round in North Carolina. It does not reheat well; the sprouts soften further and lose the stir-fry texture, so plan this as a same-night dish.
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