Brussels sprouts are one of those vegetables that spark strong opinions. For some, they bring back memories of overcooked school lunches, while for others they’re the perfect side dish. This recipe gives Brussels sprouts a whole new life: pan-fried until golden and crisp, then tossed in a glossy sweet and sour sauce with just the right touch of Chinese flair.
The sauce is all about balance — sweetness from sugar, tang from vinegar, umami from soy sauce and tomato paste. When the sprouts soak up these flavors, you’ll have a side that pairs beautifully with rice, noodles, chicken, or fish. It even works as a satisfying vegetarian main.
Best of all, this dish is quick to prepare. It’s a clever way to convert even the most stubborn “Brussels sprout skeptics” and a reminder that simple ingredients can make quick restaurant-level Sweet and Sour Sauce at home.
FAQ – Frequently Asked Questions
Can I use frozen Brussels sprouts?
Yes, but make sure to thaw and pat them dry thoroughly before frying, otherwise they’ll steam instead of crisp.
What vinegar works best?
Rice vinegar gives the most authentic Asian taste, but apple cider vinegar is a great alternative.
How do I keep Brussels sprouts crisp?
Cut them in half and place cut-side down in a hot pan. Let them brown properly before stirring, so they stay tender yet firm.
Sweet and Sour Brussels Sprouts
Equipment
- 1 wok or large frying pan
Ingredients
- 500 g Brussels sprouts
- 2 tbsp vegetable oil
- ½ tsp black pepper
Sweet and Sour Sauce:
- 2 tbsp sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp tomato paste
- 2 tbsp soy sauce
- 100 ml water
- 1 tsp cornstarch
Instructions
- Clean and halve the Brussels sprouts. Remove any outer leaves that look damaged.
- Heat oil in a large pan or wok. Place sprouts cut-side down and fry until the surface is golden. Stir briefly so they soften but stay crisp.
Prepare the sauce:
- In a cup, mix together the tomato paste and cornstarch slurry. Add sugar, vinegar, and soy sauce, and stir well. Pour in the hot boiling water and mix until smooth and slightly thickened.
- Pour the sauce over the sprouts in the pan and toss well. Season with black pepper.
- Serve immediately with rice or noodles.
Notes
- For heat, add a little fresh chili or chili flakes to the sauce.
- You can also roast the sprouts in the oven at 220 °C (430 °F) for about 15 minutes before adding the sauce.
- The sauce pairs well with other veggies too, like broccoli or cauliflower.
Nutrition
Last Updated on September 1, 2025 by Flavorado
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