One-Pot Wonders

Garlicky Stir Fried Brussels Sprouts with Szechuan Peppercorns

Name: Garlicky Stir Fried Brussels Sprouts with Szechuan Peppercorns
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2
Cuisine: Szechuan
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)

by: Erin Jeanne McDowell

October 26, 2009

0 Ratings

Garlicky Stir Fried Brussels Sprouts with Szechuan Peppercorns

Prep time 5 minutes
Cook time 10 minutes
Serves 2

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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

What You'll Need

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)

Directions

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.
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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Kevin French
el9335
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, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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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.