Stir-fried Brussels sprouts with garlic and chili
This is a vibrant, quick-cooked dish featuring Brussels sprouts stir-fried with aromatic garlic and spicy chili. Typically tossed in a hot wok with oil, it's a popular fusion side dish found in modern Asian-inspired kitchens, blending the nutty flavor of the sprouts with pungent and fiery notes.
🍽️ Nutrition at a glance
It is a low-carb, high-fiber dish with a moderate amount of fat from the cooking oil and a good boost of plant-based protein. A standard serving provides a rich source of Vitamin K and Vitamin C, with a rough ballpark of 150-200 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 4.5 g |
| Carbs | 10 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 300 mg |
| Vitamin C | 120 mg |
| Vitamin K | 180 mcg |
| Vitamin A | 750 IU |
| Folate | 110 mcg |
| Manganese | 0.5 mg |
| Potassium | 450 mg |
| Iron | 1.5 mg |
| Calcium | 50 mg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a creative adaptation, applying classic Chinese stir-fry techniques to a vegetable that originated in the Mediterranean. Nutritionally, the high-heat, quick-cook method helps preserve the sprouts' heat-sensitive nutrients like Vitamin C better than prolonged boiling.
