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Chili & Garlic Stir Fry Brussels Sprouts with Asparagus - a quick and easy side dish that's ready in 20 minutes!
5 from 6 votes
Servings: 3
Author: Lisa Lin

Chili & Garlic Stir-Fried Brussels Sprouts with Asparagus

If asparagus is not readily available, you can substitute them for green beans, sliced carrots or even bell peppers! For a vegan version, use 6 teaspoons of soy sauce. Taste the vegetables and add a pinch of salt if you want more seasoning. Adapted from Andy Ricker's Pok Pok.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins


  • 3/4 pound (340g) Brussels sprouts
  • 3/4 pound (340g) asparagus
  • 4 teaspoons fish sauce
  • 4 teaspoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 teaspoon brown sugar (any other sugar works also)
  • 1 teaspoon potato starch (see note 1)
  • 4 tablespoons water
  • 2 tablespoons vegetable oil
  • 3 plump cloves of garlic, minced
  • 3 Thai chili peppers, sliced


  • Trim the bottoms of the Brussels sprouts. If you are working with large Brussels sprouts, cut them into quarters. For smaller ones, cut them in half. Rinse the Brussels sprouts once they are cut.
  • Snap off the ends of the asparagus. Rinse them under water.
  • In a small bowl, mix the fish sauce, soy sauce, brown sugar, potato starch and water. Set that aside.
  • Heat the oil in a wok or large sauté pan over high heat. When the pan is hot, add the garlic and chili peppers and stir them immediately. Let them cook for 15 to 20 seconds so that they season the oil.
  • Add the Brussels sprouts and cook them for 2 minutes, stirring frequently. If it looks like the Brussels sprouts are burning at the edges, add a splash of water (about 1 to 2 tablespoons) to the pan.
  • Add the asparagus and cook for another 2 minutes, stirring frequently. Again, if the vegetables are burning, add a splash of water.
  • Give the fish sauce mixture a quick stir and add the mixture to the wok. The sauce should thicken a little. Stir to distribute the sauce on the vegetables. Cook for another 1 to 2 minutes.
  • Turn off the heat and plate the vegetables. Serve with rice or your favorite grains!


  1. If you don't have potato starch, you can use cornstarch, tapioca starch or even some plain white flour. The starch helps to thicken the sauce. If you're not bothered by a runny sauce, you can leave this out entirely.
  2. I like to taste test a piece of Brussels sprouts to make sure that they are cooked to my liking. If the Brussels sprouts still taste raw, just cook them for another minute or two.


Serving: 1serving | Calories: 171kcal | Carbohydrates: 7.7g | Protein: 3.9g | Fat: 15.3g | Saturated Fat: 2.1g | Sodium: 359mg | Fiber: 3.7g | Sugar: 3g
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