
Buttery Bacon Brussels Sprouts
适合闺蜜聚会的小菜:黄油风味培根炒孢子甘蓝 · pan chinese cuisine
The author notes this dish is very easy to make — just watch the heat. The light soy sauce is only for a touch of umami; don't use too much or the color will turn dark.
Nutrition & allergens
Contains:MilkSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

Brussels sprouts孢子甘蓝
7.05 oz

5.0 slice

black pepper黑胡椒粉
0.06 cup
butter黄油
0.35 oz

salt盐
to taste

0.02 cup

0.02 cup
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1

Trim the root ends and remove the outer leaves of the Brussels sprouts, then halve them. Cut the bacon into sections and set aside.
✅ Done when: The sprouts are trimmed and evenly halved, and the bacon is cut into pieces.

Bring a pot of water to a boil, add 1 teaspoon of salt and 1 teaspoon of oil, and blanch the Brussels sprouts until soft — test with a chopstick. Drain and set aside.
✅ Done when: A chopstick pierces the sprouts easily and they are well drained.
- 3
Step 3
Medium heat
Heat a pan and melt the butter.
✅ Done when: The butter is fully melted in the hot pan.

Add the bacon and pan-fry until lightly browned at the edges.
✅ Done when: The bacon pieces show light browning and slight crisping at the edges.

Add the Brussels sprouts and stir-fry, seasoning with the light soy sauce, salt, and black pepper.
✅ Done when: The sprouts are evenly coated, heated through, and seasoned to taste.
- 6
Step 6

Plate the dish and finish with a sprinkle of black pepper.
✅ Done when: The dish is plated and topped with a final dusting of black pepper.