Perfectly cooked stir-fried Brussels sprouts from your wok in a fraction of the time it takes to oven-roast them. Buttery, garlicky, and slightly caramelized on the outside yet tender on the inside.
Stir-frying Brussels sprouts in a wok is a great alternative to roasting them in the oven. They take a fraction of the time, and I would even argue that they taste better!
They're tender on the inside but not too mushy. On the outside, they're so buttery and perfectly caramelized for that extra flavor.
The secret to cooking Brussels sprouts in a wok is to use a bit of water to help steam them right in the wok. This ensures the inside cooks properly. Once the water evaporates, they caramelize beautifully on the outside.
This side dish has made its way to our dinner table about once a week for almost a decade, and we haven't gotten tired of it! It's so easy and convenient, and it pairs with just about any dish! It's also a lifesaver during the holidays or when entertaining, since the oven is usually already busy with the main dish, and you need a side that cooks on the stovetop.
You can use a wide variety of seasonings and spices, but my go-to is salt, pepper, and garlic powder. Depending on the main dish that you'll be pairing the sprouts with, you can add a bit of rosemary, thyme, crushed red pepper, or even a drizzle of balsamic vinegar or fresh lemon juice to finish.
How to Stir-Fry Brussels Sprouts in a Wok
Rinse 1 ½ pounds of fresh Brussels sprouts, trim the stems, then cut them into halves.
Melt 4 tablespoons (½ stick) of butter in a wok over medium-high heat.
Add all of the Brussels sprouts to the wok, then stir-fry to coat the sprouts in the melted butter.
Pour ½ cup of water over the sprouts. If your Brussels sprouts are very small, you can use less water here.
Stir occasionally to allow the water to evaporate. The water will help steam the Brussels sprouts so that they are perfectly cooked on the inside.
When the water has evaporated (usually about 8 to 10 minutes), spread the Brussels sprouts in a single layer in your wok, then let them sit untouched for about a minute. This will help them caramelize slightly, giving them that extra flavor.
Stir, then let them sit untouched for another minute to caramelize even more.
Add salt, pepper, and garlic powder to taste.
Transfer to a serving plate, then serve with your favorite main dish. Enjoy!
💡 Pro Tips for the Best Wok Stir-Fried Brussels Sprouts
- Be patient with the caramelizing. Once the water evaporates, resist the urge to keep stirring (I usually wash a dish or two to fight this temptation😂). That uninterrupted contact with the hot surface is what gives you that golden, caramelized crust.
- Adjust the water to the size of the sprouts. Smaller sprouts need less water.
- If you're using fresh garlic instead of garlic powder, add it with the sprouts just before adding water so it softens instead of burning.
- Add carrots for color and some sweetness! Cut the carrots into approximately ¼-inch-thick pieces so they cook at the same time as the sprouts.
- Make it with bacon! Cut the bacon into ¼-inch pieces and fry them in the wok until crispy. Remove the bacon from the wok, then add the butter, then the sprouts, and continue cooking. Return the bacon to the wok after the Brussels sprouts have caramelized.
- Switch up your seasonings depending on your main dish. Salt, pepper, and garlic powder are my classic go-tos, but a touch of rosemary or thyme works nicely if you're serving roast beef or roast chicken. A drizzle of balsamic vinegar or a squeeze of lemon juice adds a nice brightness too.
Frequently Asked Questions
Yes, you can use frozen Brussels sprouts, but keep in mind that frozen Brussels sprouts tend to be soft in the center already, so I would use less water to help steam the sprouts so they don't get too mushy.
Yes, absolutely. However, I find using a wok more convenient as you have much more room to work with when stir-frying. A skillet will work, though, as long as it is large enough.
Keep them in an airtight container in the fridge for up to 3-4 days. You can reheat them in a hot wok or skillet, or in the microwave.
Once the water has evaporated, pierce one with a fork or the tip of a knife. It should slide in easily but still meet a little resistance, so the sprout is tender but not mushy.
Yes, you can use 3 to 4 tablespoons of a neutral oil such as canola or peanut oil in place of butter. I've also drizzled olive oil over them at the end and loved the flavor. You'll lose some of the buttery richness, but it will still be delicious.
Wok Stir-Fried Brussels Sprouts
Ingredients
- 4 tablespoons butter (½ stick)
- 1 ½ pounds Brussels sprouts trimmed, cut into halves
- ½ cup water
- salt and pepper to taste
- garlic powder to taste
Instructions
- Melt the butter in your wok over medium-high heat.
- Add the Brussels sprouts, then stir-fry to coat the sprouts in the melted butter.
- Pour the water over the sprouts.
- Stir occasionally, allowing the water to evaporate. The water will help steam the brussels sprouts so that they are perfectly cooked on the inside.
- When you can see that the water has evaporated (about 8 – 10 minutes), spread the brussels sprouts into a single layer in your wok, then allow the sprouts to sit untouched for about a minute.
- Stir, then let it sit untouched for another minute to caramelize even more of the sprouts.
- Add salt, pepper, and garlic powder to taste.
- Serve with your favorite main dish. Enjoy!
Notes
Nutrition
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Corinne Giglio says
Made this tonight. My husband and I absolutely love it. DELISH.
Definitely a keeper. Thank you!
Char says
I’m so happy to hear that, Corrine! Thanks so much for taking the time to leave this comment. It is very much appreciated.