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Hot-Oil Brussels Sprouts with Ginger and Sesame

Hot-Oil Brussels Sprouts with Ginger and Sesame

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Earthy and subtly sweet with pleasant hints of bitterness, shredded raw Brussels sprouts make excellent slaw-style salads. We massage shredded sprouts with rice vinegar and soy sauce, tenderizing the sprouts and tempering their cabbage-y qualities. We add fresh ginger and chilies, then we draw fragrance and flavor from the aromatics by pouring a mixture of sizzling oil and sesame seeds on top. The sprouts are lightly cooked, each bite imbued with nutty, toasty notes.

Ingredients
  • 1

    pound Brussels sprouts, trimmed

  • 3

    tablespoons unseasoned rice vinegar

  • 2

    tablespoons soy sauce, plus more as needed

  • Kosher salt and ground black pepper

  • 1

    tablespoon finely grated fresh ginger

  • 1 or 2

    Fresno OR serrano OR jalapeño chilies, stemmed and thinly sliced OR 2 scallions, thinly sliced OR both

  • 3

    tablespoons neutral oil

  • 2

    tablespoons sesame seeds

Step 1

In a food processor fitted with the medium (3-mm) slicing disk, slice the sprouts, emptying into a large bowl as needed. Add the vinegar, soy sauce and ¼ teaspoon each salt and pepper. Using your hands, massage the sprouts until they wilt, 10 to 20 seconds. Let stand for 10 minutes. Transfer the mixture to a serving bowl. Distribute the ginger and chilies evenly over the top; do not stir or toss.

Step 2

In an 8-inch skillet over medium-high, combine the oil and sesame seeds. Cook, stirring occasionally, until golden brown, 1 to 2 minutes. Drizzle the oil-seed mixture onto the sprouts and aromatics, then immediately toss. Taste and season with additional soy sauce and pepper.

Step 3

Optional garnish: Chopped fresh cilantro