One-Pot Wonders

Garlicky Stir Fried Brussels Sprouts with Szechuan Peppercorns

October 26, 2009
0 Ratings
Author Notes

I was so excited to see this on the challenge lineup. Brussels sprouts are my boyfriend's favorite vegetable, and I used to get so tired of cooking them. But finally, I took it as a challenge - and this is one of my favorite results. It's fast, easy, and tasty. —Erin Jeanne McDowell

  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 2
Ingredients
  • 2 tablespoons oil (30 g)
  • 1/2 pound brussels sprouts
  • 5 cloves garlic, thinly sliced (25 g)
  • 2 teaspoons rice wine vinegar (10 g)
  • 1 tablespoon soy sauce (or more as needed) (16 g)
  • 1 tablespoon Szechuan peppercorns, crushed (or more as needed) (4 g)
In This Recipe
Directions
  1. In a wok or large saute pan, heat the oil over medium heat. Add the brussels sprouts and stir fry until they begin to brown, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute.
  2. Add the vinegar, soy, and peppercorns. Toss to coat, and continue to stir fry until the mixture is well combined, about 2 minutes more. Serve warm.
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See what other Food52ers are saying.

  • Kevin French
    Kevin French
  • el9335
    el9335
  • tifffanyhomecook
    tifffanyhomecook
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

3 Reviews

el9335 February 24, 2018
This is very good! We doubled the recipe and felt that two tbsp of soy sauce made it too salty, but that's just our preference. Thanks for the recipe!
 
Kevin F. June 3, 2015
We enjoyed this dish - and loved the numbing effects of the peppercorns! Def will make this again!
 
tifffanyhomecook February 15, 2012
This was really tasty! Salty, flavourful, smelled delicious, a bit crunchy because they weren't boiled. Wonderful.