Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts

  • Serves

    serves 6-8

  • Cook

    25 minutes


Chef Cara Stadler of Tao Yuan, in Brunswick, Maine, puts a Thanksgiving spin on one of her favorite Sichuan stir-fries by replacing the traditional cauliflower with Brussels sprouts. They are wok-fried with bacon, ginger, and garlic until crisp-tender, and garnished with thinly sliced chestnuts.


  • 2 tbsp. vegetable oil
  • 1 lb. Brussels sprouts, end trimmed, halved lengthwise
  • 4 oz. slab bacon, cut into 1/2-inch lardons
  • 2 tsp. minced garlic
  • 2 tsp. minced ginger
  • 2 tsp. sugar
  • 14 cup chicken or vegetable stock
  • 2 tbsp. soy sauce
  • 8 scallions, cut into 2-inch pieces
  • 3 tbsp. unsalted butter
  • 12 cup vacuum-packed cooked chestnuts, cut into 1/4-inch slices
  • Flaky sea salt


Step 1

In a large wok or high-sided skillet, heat the oil over high until it begins to smoke. Add the Brussels sprouts and bacon and cook, tossing occasionally, until browned, 3 to 4 minutes. Stir in the garlic, ginger, and sugar and cook, tossing, for 2 minutes. Pour in the stock and soy sauce and cook, tossing, until almost evaporated, about 2 minutes. Stir in the scallions and cook, tossing, until bright green and crisp-tender, 1 to 2 minutes. Transfer to a serving dish and return the wok to high heat.

Step 2

Add the butter to the wok, and when it melts, add the chestnut slices and cook, tossing, until crisp, 2 minutes. Using a slotted spoon, lift the chestnuts from the butter and scatter over the Brussels sprouts and bacon. Sprinkle the chestnuts with sea salt before serving.