Garlic Pan-Seared Brussels Sprouts
【蒜香孢子甘蓝】Brussel Sprout 抱子甘蓝 · pan chinese cuisine
Brussels sprouts are one of the few vegetables widely available in American supermarkets. They look like miniature cabbages but have a rich, distinctive texture. After eating roasted Brussels sprouts at a restaurant once, the author couldn't forget them. An initial oven attempt at home failed, but this pan-sear and stir-fry method finally recreated the restaurant flavor. The key is building a caramel-colored, crispy outer crust.
Maggie TranSecond-gen Vietnamese, first-gen meal prepper. I batch-cook pho broth monthly and I'm not sorry about the freezer situation. Ask me about fish sauce brands.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
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
12.0 piece
olive oil橄榄油
as needed
salt盐
0.32 oz
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
Rinse the Brussels sprouts, trim off the root ends, and halve them lengthwise. Mince the garlic.
✅ Done when: All sprouts are clean, trimmed, and evenly halved, and the garlic is finely minced.
Bring a pot of water to a boil, add the Brussels sprouts, and boil for 2 minutes. (Some suggest blanching only 30 seconds, but because sprouts are quite dense, the author prefers cooking a bit longer to make sure the insides are done, without hurting the texture.)
✅ Done when: The sprouts have boiled for 2 minutes and are slightly tender but still firm.
- 3
Step 3
Remove the Brussels sprouts and pat them dry thoroughly with paper towels (otherwise they will turn sticky and soft).
✅ Done when: No surface moisture remains; the sprouts feel dry to the touch.
Heat oil in a skillet for about 20 seconds, then add the sprouts cut-side down. Do not move them; sear over medium-low heat for about 2 minutes until the cut faces turn a beautiful caramel brown, then flip and sear 1-2 minutes more. Try not to let them overlap so the cut faces make full contact with the pan.
✅ Done when: The cut faces are deeply caramelized golden brown.
Add the minced garlic and stir-fry for about 15 seconds.
✅ Done when: The garlic is fragrant and aromatic.
Add salt and black pepper to taste, and stir-fry to season, about 30 seconds.
✅ Done when: The sprouts are evenly coated with seasoning after about 30 seconds of tossing.
- 7
Step 7
Plate and serve.
✅ Done when: The sprouts are plated with crisp, caramelized exteriors.