asia meets winter greens: brussels sprouts & chicken

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There are special Asian vegetables & there are special Western vegetables: we’re now combining Asian stir-fry style with Central Europe winter greens!

I like Brussels sprouts: I like them cooked in lots of salty water, I like them baked in the oven with olive oil, I like them with sour cream or gravy… and then – years ago – when roaming in a basic cookbook on Asian cuisine I hit on an “Asian Brussels sprouts” recipe. I tried & discovered another delicious wok dish!

For the record:
You won’t find this book in my books – it’s rather old & very basic, but provided me with some fundamental knowledge how to do stir-frying – until it seems it got lost… when moving & clearing out …


You can prepare Asian style Brussels sprouts alone in the wok – only with some spices – as a side dish or together with meat for a complete dish. Let’s start – we’ll do today “Brussels sprouts with chicken breast”.
(You remember my wok basics?)

You need to clean Brussels sprouts generously: cut the stem & remove all limp & brown & shrivelled leaves. The Brussels sprouts you’ll use for the dish have to be impeccable!


What do we need – besides the Brussels sprouts?

  • Some spring onions
  • Some garlic
  • Some ginger
  • Chicken breast
  • Soy sauce – lots of soy sauce.

Before we start the wok we’ll have to prepare the ingredients so that they can be thrown into the wok when it’s time:

  • The Brussels sprouts are sliced as thin as possible. The slices will disintegrate – that’s fine. You need not care for more disintegration manually i. e. crumbling with your fingers: the wok will do this later automatically!
  • Dice the spring onions, mince the garlic & the ginger as fine as possible & mix them!
  • Cut the chicken breast in rather small bits.










The oil is heated in the wok & the spring onion-garlic-ginger mix is added.
Then stir & stir & stir.

Add spices (see recipe!) – and stir & stir & stir!

Add the chicken – and stir & stir & stir!

Add the Brussels sprouts – and stir!
Add soy sauce & stir & stir & stir!









In less than no time the wok dish is ready & can be served with cooked rice:



asia meets winter greens: brussels sprouts & chicken

Prep Time: 30 minutes

Cook Time: 15 minutes

Servings: 2

asia meets winter greens: brussels sprouts & chicken

There are special Asian vegetables & there are special Western vegetables: we're now combining Asian stir-fry style with Central Europe winter greens!


  • 500 gr Brussels sprouts
  • 200 gr chicken breast
  • 2-3 spring onions (or 4-5 if they are really thin!)
  • 2 cloves of garlic (minced)
  • 1 tablespoon minced ginger
  • about 3 tablespoons peanut oil
  • about 1-2 tablespoons dark sesame oil
  • about 5-6 tablespoons light Chinese soy sauce
  • 1 teaspoon 5-spices-mix (heaped)
  • Side Dish:
  • cooked rice for 2 people
  • Kitchen Equipment:
  • a wok or a deep pan

How to...

  1. Clean the Brussels sprouts & slice them (as thin as possible).
  2. Cut the chicken breast.
  3. Dice the spring onions, mince the garlic & the ginger.
  4. Heat the peanut oil in the wok.
  5. Add the spring onion-garlic-ginger mix & stir for 2-3 min.
  6. Add the 5-spices-mix & stir.
  7. Add the chicken breast pieces & stir for 3-4 min.
  8. Add the Brussels sprouts & stir.
  9. Add the soy sauce & stir for about 4-5 min.
  10. Now everything should be well cooked & tender.
  11. Add sesame oil & stir for a last time.
  12. Serve together with rice.


The dish shall be juicy, but not watery. Soy sauce is essential for the Brussels sprouts: it delivers the necessary salt & some sharpness. You can add more soy sauce if you like.

If it gets too dry in the last wok phase & you don't like more soy sauce just add some water.

If you like to do the dish for 4 people instead of 2 just double the amounts of Brussels sprouts & meat as well as the other ingredients: check if your wok or pan is big enough!


When buying Brussels sprouts it’s generally packed in size of about 1.000 gr. I recommend to clean all Brussels sprouts as described & take half of them for the wok dish & store the 2nd half in the fridge in an appropriate storage box. Here it can rest for up to a week (or even longer). The Brussels sprouts in the fridge can be used later for any other way of preparation – and you save time.

Instead of chicken breast you can also use fillet of pork or beef. I don’t think that any fish or seafood will match as well – so I never tried.

…and don’t forget to heat the cooked rice in the microwave when starting the wok process.


The Businesswoman with too many office hours thinks

Another wok dish which I can prepare in less than no time – fine. It’s a treat for 2 – somewhat exotic & local at the same time.



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