Hoisin Glazed Brussels Sprouts


Do you ever order mu shu pork at a Chinese restaurant? It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet and spicy hoisin sauce.

It’s readily available in the Asian section of the grocery aisle, at least around here, and you can use it as a dipping sauce or glaze for practically anything—wings, meatloaf, ribs, salmon, eggplant, meatballs, chicken, and in this case, brussels sprouts.

In this quick and easy stir-fry, we lightly boil the halved sprouts first, so they cook more evenly. We brown sliced onions, stir-fry them with the blanched sprouts, ginger, and garlic, and then sprinkle everything with some rice vinegar, soy sauce, hoisin, and sesame oil.

These brussels sprouts are like candy, so good! A pound of brussels sprouts will serve 3 to 4, but if left to my own nefarious ways, I’ll eat the whole batch.

Hoisin Glazed Brussels Sprouts on Simply Recipes

Hoisin Glazed Brussels Sprouts Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 3-4 as a side dish.


  • 1 pound brussels sprouts, rinsed, any older outer leaves discarded, stems trimmed slightly, sprouts sliced in half through the stem end
  • 1 Tbsp peanut oil, or other vegetable oil
  • 1/2 large onion, sliced thinly root to tip
  • 2 teaspoons minced ginger
  • 1 garlic clove, minced, about 1 teaspoon
  • 1 Tbsp seasoned rice vinegar
  • 2 teaspoons soy sauce
  • 3 Tbsp hoisin sauce
  • 1 teaspoon dark sesame oil
  • Salt to taste


Whisk together the seasoned rice vinegar, soy sauce, and hoisin sauce in a small bowl, set aside.

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2 Place a steamer rack in a medium pot, add an inch of water. Heat the water to a boil, then add the brussels sprouts to the pot. Cover the pot and steam the brussels sprouts for 5 minutes. Remove the sprouts from the pot and lay them out on a baking sheet to cool while you cook the onions in the next step.

hoisin-glazed-brussels-sprouts-3 hoisin-glazed-brussels-sprouts-4

3 Heat the peanut oil in a wok or large sauté pan over high heat on your most powerful burner until the surface of the oil shimmers. Add the sliced onions and toss to coat with the oil. Sear over high heat until the edges of the onion slices begin to brown, about 4-5 minutes.

4 Add the ginger, garlic and brussels sprouts to the pan and toss to combine. Stir-fry for 2 minutes, or until the brussels sprouts begin to brown.

hoisin-glazed-brussels-sprouts-5 hoisin-glazed-brussels-sprouts-6

5 Add the rice vinegar, soy sauce and hoisin sauce mixture to the sprouts and toss to combine. Stir-fry for a minute or two (watch the sides of the pan and turn off the heat if you see any of the sauce scorch on the side of the pan). Drizzle with sesame oil and add salt to taste. Serve at once.

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Golden Crusted Brussels Sprouts, from 101 Cookbooks

Brussels Sprouts with Balsamic Vinegar and Cranberries, from The Pioneer Woman

Brussels Sprouts with Chinese Sausage, from Steamy Kitchen

Hoisin Glazed Brussels Sprouts on Simply Recipes

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Showing 4 of 28 Comments

  • nancy

    My, oh my! I just made these brussel sprouts and let me tell you that they are just about the most delicious thing I have ever had. I just had to comment on this dish. I put a bit of red pepper flakes into the sauce for a bit of heat. Thank you – and my husband thanks you, too.

  • Jad @ New South Food Co.

    Love brussel sprouts and always looking for new recipes. Will have to try this one next.

  • Oui, Chef

    Always looking for new ways to do sprouts, and this one looks FAB!

  • Nancy

    Hi I never cared for brussel sprouts before adding hoisin sauce to them. I simply steam them, including frozen ones until tender, drain. Place them in a skillet with Hoisin sauce, and heat to glaze. My children love them too–previously would not touch brussel sprouts because of the smell and funny after taste. Hoisin sauce solved their concerns.
    You can also roast the brussel sprouts rather than steaming
    Its a fast side dish that tastes like a complicated preparation.. It also works well as an appetizer served with toothpicks.

  • Stacey Booth

    Me too! There’s a local Vietnamese restaurant that keeps it on the table. It adds such a good flavor to so many dishes!

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