These sticky and sweet healthy Asian Brussels sprouts without oil are made with chili, garlic, ginger, and maple syrup sauce on the stovetop. They are huge on flavor and can be enjoyed on their own or make a delicious side.
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😋Why You’ll Love This Recipe
- These can be enjoyed as a side or on their own
- Quick and easy to make - ready in about 15 minutes, the longest part is preparation
- Dietary friendly - vegan, gluten-free, corn-free, soy-free* and WFPB no oil, making them low-fat.
- Easy and accessible ingredients
- A great way to get the fussiest eaters to enjoy brussels sprouts,
✔️Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Brussels sprouts should be fresh and blemish-free. These are best in small-medium sizes cut in half, upon trimming the ends off.
Tamari sauce (gluten-free) has been used however you can use soy sauce, whichever suits your diet.
Maple syrup and paneer sugar are the sweeteners to help make these brussels sprouts sticky. Paneer sugar (pure sugar cane) can be swapped with brown, raw, or coconut sugar.
Chinese cooking wine gives a depth in flavoring aka Shaoxing (affiliate link) that taste similar to vinegar (not like wine). This can be swapped with rice wine vinegar.
Tomato paste is used for its complementary taste and to thicken the sauce. If you would prefer more heat/chilliness, use a thick chili paste or Sriracha.
Fresh red chili is ground up using a pestle and mortar, seeds, and all. I usually do this with the fresh garlic also and a smidge of salt to assist with abrasion.
Fresh ginger is grated finely and added to the sauce. It adds fragrant sweet pepperiness.
Corn starch (corn flour - AU) only a spoon full is needed to thicken the sweet and sticky sauce.
How to Make Asian Brussels Sprouts Without Oil
Step 1 - Mix all the sauce ingredients together and set aside.
Step 2 - In a nonstick pan over high heat, add water and brussels sprouts, cover, and cook for 6 minutes, stirring occasionally. The Brussels sprouts will start to pan-sear (browning and softening).
Step 3 - Pour the sauce over the Brussels Sprouts and continuously stir through for approximately 2-3 minutes. Turn heat to medium-high and sprinkle corn starch on top, stir through until the corn starch dissolves. Continually stir until the sauce has become thick and sticky, brussels sprouts should be cooked firm to the bite. Best served immediately.
⭐ Pro Tips
Always cut the brussels sprouts in half to see if the insides are okay.
Avoid using larger brussels sprouts as they take longer to cook.
As this is an oil-free recipe, continuously stirring is required along with a nonstick pan to avoid the food burning.
If you are new to cooking without oil, one of my top tips is to invest in a very good nonstick pan. I love using my Scanpan (affiliate link) - nothing ever sticks!
Chopped Spring onions, chives, or garlic shoots
Sesame seeds, or chopped roasted peanuts
Fresh chopped herbs such as cilantro (coriander - AU)
Once the Asian Brussels sprouts have completely cooled down to room temperature, place them in an air-tight container in the fridge for up to 4 days. Reheat in the microwave as needed.
Absolutely! To make Brussels sprouts without oil, for this recipe you will need a good non-stick pan and a spoonful of water to water fry them. They will require constant stirring to avoid them burning. These turn out incredibly delicious and are full of flavor.
I personally love enjoying these with steamed rice, noodles, steamed potatoes, and some tofu.
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Healthy Asian Brussels Sprouts Without Oil
- 500 grams Brussels sprouts trimmed and halved
- 1 tablespoon Corn starch
- Mix all the sauce ingredient together and set aside.2 tablespoon Tamari sauce, 2 tablespoon Maple Syrup, 1-2 tablespoon Panela sugar, 1 tablespoon Tomato paste, 2 tablespoon Chinese cooking wine (Shaoxing), 1 Chilli, 4 cloves Garlic cloves, 2.5 cm Fresh ginger
- In a non-stick pan over high heat, add water and brussels sprouts, cover and cook for 6 minutes, stirring occasionally. The Brussel sprouts will start to pan-sear (browning and softening).500 grams Brussels sprouts
- Pour the sauce over the Brussels sprouts and continuously stir through for approximately 2-3 minutes. Turn heat to medium-high and sprinkle corn starch on top, stir through until the corn starch dissolves. Continually stir until the sauce has become thick and sticky, brussels sprouts should be cooked firm to the bite. Best served immediately.1 tablespoon Corn starch
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Here is another gluten free recipe you might be interested in: Pumpkin Soup Recipe Vegan