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Stir-Fried Brussels Sprouts with Garlic and Chilli

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant stir-fried brussels sprouts dish offers a refreshing departure from traditional roasted greens. By quickly blanching the sprouts and then searing them in a hot wok, they retain a crisp texture and bright colour that pairs beautifully with the bold, savoury notes of garlic and Thai-inspired seasonings. It is an excellent way to introduce more depth to your autumn or winter vegetables, balancing the earthy flavour of the sprouts with a punchy hit of heat from fresh red chillies.

As a delicious dairy-free side dish, this recipe is incredibly versatile, making it a brilliant accompaniment to grilled meats or a simple bowl of steamed jasmine rice. The combination of salty fish sauce and rich oyster sauce creates a glossy, umami-rich glaze that transforms the humble sprout into a sophisticated addition to any table. Whether you are looking for a quick midweek side or a unique twist for a festive roast, these sprouts are sure to please.

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Ingredients for Stir-Fried Brussels Sprouts with Garlic and Chilli

  • 4 cups halved brussels sprouts

  • Kosher salt

  • 1/4 cup vegetable oil

  • 2 tablespoons thinly sliced garlic

  • 60ml oyster sauce

  • 20ml Thai fish sauce (nam pla)

  • 2 teaspoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)

  • 2 teaspoons sugar

  • 1/2 teaspoons (or more) 1/8"-thick slices of red Thai chillies

  • Pinch of ground white pepper

  • 120ml low-salt chicken broth

How to make Stir-Fried Brussels Sprouts with Garlic and Chilli

Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.

Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.

Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chillies, if desired. Stir in garlic.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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