Fú Bbq Brussel Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and halve them lengthwise (quarter if very large). Pat dry. This ensures even browning.

Mince aromatics

Peel and finely mince the garlic. Peel and grate the ginger until you have about 1 tablespoon.

Make hoisin sauce slurry

In a small bowl combine the hoisin sauce, soy sauce, rice vinegar, maple syrup (or brown sugar), sesame oil, sriracha (if using). In a separate small cup whisk the cornstarch into 2 tablespoons of water until smooth; set both nearby.

Sear sprouts

Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl. Add the halved Brussels sprouts cut-side down in a single layer (work in batches if needed). Sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Cook undisturbed 4–6 minutes until the cut sides are deep golden-brown and caramelized.

Finish sprouts with aromatics

Push the sprouts to one side of the pan, reduce heat to medium, add a touch more oil if the pan is dry, then add minced garlic and grated ginger. Sauté 30–45 seconds until fragrant, stirring with the sprouts to coat.

Add sauce and glaze

Pour the prepared hoisin mixture into the pan and stir to combine. Give the cornstarch slurry a quick stir then pour into the pan as well. Toss the sprouts in the sauce and cook 1–2 minutes until the sauce thickens and becomes glossy, coating the sprouts. Taste and adjust seasoning with up to 1/4 tsp more salt if needed. Finish with a drizzle of sesame oil and sprinkle toasted sesame seeds.

Prep vegetables

Cut broccoli and cauliflower into small florets, thinly slice cabbage, julienne the carrot, and slice zucchini into half-moons so everything cooks quickly and evenly.

Blanch or steam denser florets (optional)

If you prefer extra-tender broccoli/cauliflower, briefly blanch in boiling water for 1 minute then shock in ice water. Drain well before sautéing. This step is optional; you can also cook directly in the pan.

Sauté vegetables

Heat a separate large skillet or clean the previous pan and heat over medium-high. Add 1 tablespoon neutral oil. Add the broccoli and cauliflower first and sauté 2–3 minutes, then add carrots and zucchini and continue to cook 2 minutes. Add cabbage last and stir-fry 1–2 minutes until all vegetables are crisp-tender. Season with 1/4 tsp salt and 1/8 tsp pepper. Remove from heat and set aside.

Optional finish

If you want a touch of the hoisin flavor on the vegetables, toss 1 tablespoon of the reserved hoisin mixture (undiluted) with the vegetables off the heat, or drizzle a little toasted sesame oil before serving.

Prepare rice or noodles

If using rice: reheat cooked rice until hot (microwave or steam). If using noodles: cook according to package instructions, drain, and toss with a teaspoon of oil to prevent sticking.

Portion base

Divide the rice or noodles between 2 generous servings (about 1 cup rice or 100 g noodles per serving).

Add vegetables and sprouts

Top each bowl with half the sautéed mixed vegetables and then the hoisin-glazed Brussels sprouts. Arrange so the sprouts are prominent.

Add salad-bar toppings

Allow up to three toppings from the salad-bar style options: sliced green onion, cilantro, pickled red onion, and crushed peanuts/toasted cashews. Sprinkle chosen toppings evenly over each bowl.

Finish and serve

Garnish with a lime wedge per bowl and an extra sprinkle of sesame seeds. Serve immediately while hot.