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Brussel Sprouts with XO Sauce


I had a surplus of Brussel Sprouts as I bought a huge plant just before Christmas and was very excited as it was only £3.50. It has lived outside and its been great picking the large and small green orbs from the stalk. I wish I had had more luck growing them. After Christmas my enthusiasm waned as there are only 2 of us and I had over 50 left which was really good value from the Farmers Market.


As a food writer & contributor to Delicious Magazine, I also subscribe and when I got my January issue through the post I saw Andrew Wong's Sauce Code which had the Beef XO Sauce with Chilli's. I made it with a few improvisations based on what I had in my cupboard but urge you to try it. There are many XO sauces in books and on the internet, many with dried seafood added. There isn't any seafood in Andrew's recipe, but I have added fresh Chilli's and spring onions and shop bought fried onions for extra crunch on top. It seemed a nice way to liven up Brussel Sprouts with the added addition of heat!


 

Ingredients


Handful of Brussel Sprouts

XO Chilli Sauce - you can buy Delicious Magazine January Edition 2025 takes 15 minutes see below gallery for recipe

175 ml vegetable oil

125g lean steak finely chopped (optional for Vegan try Mushrooms)

125g red chillis whizzed to a paste in a food processor

125g Doenjang Korean Sauce

50g Gochujang Korean Sauce

50g Caster Sugar

25g Sesame Seeds (Optional as I have friends with nut allergies)

25g Chilli Flakes


or try different shop bought XO chilli sauces


Fresh Chilli's - large ones so not too hot

Spring Onions

Shop bought Fried onions for crunch (optional)

100g chicken or vegetable stock


Peel the Brussel Sprouts - I usually go for about 10. Heat the vegetable or chicken stock in a Wok on a medium heat. Add the Brussel Sprouts and braise for for 7 minutes , you still want them to be firm. When liquid has evaporated, add the pre-made XO Chilli Sauce or shop bought XO Chilli Sauce. Toss the Sprouts in this sauce. Chop Spring Onions and large Chilli's that aren't too hot and add to the mixutre. You can adjust the Chilli ratio depending on how hot you like your food, but try it and see, you can always add more if it isn't hot enough. Serve immediately and sprinkle with a handful of shop bought fried onions.





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