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Chinese-Style Brussels Sprouts with Black Beans, Smoked Almonds, and Cilantro

Scott Phillips

Servings: 6 to 8

Spicy and salty and savory, these are not your mother’s Brussels sprouts. You may have to stop at the Asian market for a couple of the ingredients, but the recipe itself couldn’t be easier and takes all of about 5 minutes to make if you use a food processor fitted with a slicing disk to shred the sprouts.


  • 3 Tbs. olive oil
  • 1-1/2 lb. Brussels sprouts, trimmed and thinly sliced (about 7 cups)
  • Kosher salt
  • 1/2 cup smoked almonds, coarsely chopped
  • 1-1/2 Tbs. XO sauce, Sichuan chili paste, or sambal oelek
  • 2 Tbs. chopped fermented black beans, soaked briefly in water and rinsed, or 1 Tbs. black bean sauce
  • 1/4 cup cilantro leaves
  • 1/4 cup small basil leaves, preferably Thai basil

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 330
  • Carbohydrates (g): 9
  • Fiber (g): 4
  • Protein (g): 6


  • Heat a wide 6- to 8-quart pot over medium-high heat. Add the olive oil, Brussels sprouts, and 1/2 tsp. salt. Toss, cover, and cook until just wilted, about 2 minutes. Stir and remove from the heat. Toss with the almonds, XO sauce, and black beans. Season to taste with salt and toss with the cilantro and basil leaves.


Rate or Review


  • user-4228295 | 01/01/2015

    This recipe was great, but there were a couple ingredients which were unavailable to me. I had to substitute for the XO sauce and fermented black beans, as they weren't readily available. I used garlic-chile sauce, and some thai seasoning paste instead, and it turned out great. I will use shredded brussels sprouts more often.

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