Garlicky Stir Fried Brussels Sprouts with Szechuan Peppercorns

October 26, 2009

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 McDowell

Serves: 2


  • 2 tablespoons oil
  • 1/2 pound brussels sprouts
  • 5 cloves garlic, thinly sliced
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon soy sauce (or more as needed)
  • 1 tablespoon Szechuan peppercorns, crushed (or more as needed)
In This Recipe


  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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Reviews (3) Questions (0)

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.