Saturday, April 6, 2013


These hoisin glazed brussel sprouts make a great side dish to any meal.  I made them as a side dish along with other vegetables for a recent supper.  We had several friends over for supper and even though I hadn't made this dish before, looking at the ingredients did not make me question whether this dish would be tasty or a bad experiment being tested on friends.  Everyone enjoyed the brussel sprouts and the sauce mixture with the onions, garlic and ginger was a great combination.   This recipe is a keeper.

Brussel sprouts cooking in the fry pan.

All of the sauce has been added and just about ready to serve.

Finished product.

1 pound brussel sprouts, rinsed, ends trimmed and sliced in half length wise
1 tbsp olive oil
1 medium onion, thinly sliced
2 tsp fresh ginger, minced
1 garlic clove, minced
1 tbsp rice vinegar, seasoned or regular
2 tsp soy sauce
3 tbsp hoisin sauce
1 tsp sesame oil


Using a steam rack in a pot or other kitchen appliances you may have to steam vegetables, steam the brussel sprouts for five minutes on medium heat.  Remove and let cool while you start the next steps.

Whisk the rice vinegar, soy sauce and hoisin sauce in a small bowl, set aside.  Heat the oil in a wok or large frying pan.  Add the onions and saute for 4 to 5 minutes on medium high heat to brown them.  Reduce the heat to medium and add the ginger, garlic and brussel sprouts to the pan.  Toss the ingredients to combine them and cook for 2 to 3 minutes.  The brussel sprouts should start to brown.

Add the rice vinegar, soy sauce and hoisin sauce mixture to the brussel sprouts and combine.  Cook for 1 to 2 minutes and watch that the sauce doesn't start to stick to the pan.  Drizzle with the sesame oil, turn off the heat and serve.  Serves 4.

Modified from

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