Vaca’s Spicy Sriracha Brussels Sprouts – Recreated at Home!
If you’re a Brussels sprouts lover like me, then you know the power of a well-executed recipe. It can transform the humble sprout from childhood dinner foe to the most requested side dish on the table. Recently, at Vaca restaurant in Costa Mesa, I enjoyed a dish that changed my perception of Brussels sprouts forever.
Their Spicy Sriracha Brussels Sprouts recipe was the star of the meal. Loaded with flavor, it has the perfect balance of sweet and spicy. This dish also features a surprise ingredient that takes it to the next level: Chinese sausage.
Why you’ll love this recipe:
- Restaurant-quality flavor at home: This recipe is remarkably close to the Vaca original and ridiculously simple to make.
- Crowd-pleaser: Even those who claim to dislike Brussels sprouts will be converted by the incredible flavor combination.
- Versatile and Customizable: Experiment with different spice levels or add other Asian-inspired ingredients for a unique twist.
Ingredients:
- 1 lb. Brussels sprouts, trimmed and halved
- 4 Chinese sausage (Lap cheong), sliced thin
- 1 cup sauce, ingredients below
- Sprigs of cilantro for garnish
Sweet & Spicy Sriracha Sauce:
- 1 cup sweet and sour sauce (such as Kikkoman)
- ½ cup rice wine vinegar
- 2 cups sugar
- ½ cup fish sauce (such as Red Boat)
- 2 tablespoons sriracha
Instructions
- Mix the sauce ingredients together.
- Fill a deep fryer with 1 quart of canola oil. Set the fryer to 350 F.
- Fry Brussels sprouts and Chinese sausage for about one minute.
- Remove and blot the excess oil with paper towels.
- Toss while hot with the sweet and sour sauce. Garnish with cilantro leaves and serve.
How to Serve Spicy Sriracha Brussels Sprouts
Enjoy this dish hot as a fantastic side to grilled meats, roasted chicken, or your favorite Asian-inspired main course. It’s also delicious on its own for a flavorful vegetable-forward lunch.
Pro-Tips for Perfect Sprouts:
- Don’t be afraid of a high heat. Searing the cut side of the Brussels sprouts in the initial cooking stage is where the caramelization and flavor magic happens.
- Adjust the spice level: Control the heat by increasing or decreasing the amount of Sriracha sauce.
- Fresh is best: Use fresh Brussels sprouts for the sweetest and most tender result.
This recipe is a perfect example of how simple ingredients and the right technique can yield extraordinary results. Let me know how your Spicy Sriracha Brussels Sprouts turned out in the comments below!
More Vegetable Side Dishes
- Steakhouse Creamed Spinach
- Roasted Brussels Sprouts with Meyer Lemon
- Prosciutto Green Beans
- Roasted Garlic Potatoes
- Garlic Mashed Potatoes
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Spicy Sriracha Brussels Sprouts
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 lb. Brussels sprouts trimmed and halved
- 4 Lap Cheong Chinese sausage sliced thin
- 1 cup Sweet & Spicy Sriracha Sauce ingredients below
- Sprigs of cilantro for garnish
Sweet & Spicy Sriracha Sauce:
- 1 cup sweet and sour sauce such as Kikkoman
- ½ cup rice wine vinegar
- 2 cups sugar
- ½ cup fish sauce such as Red Boat
- 2 tablespoons sriracha hot sauce
Instructions
- Mix the Sweet & Spicy Sriracha Sauce ingredients together. Heat on low in a pot.
- Fill a deep fryer with 1 quart of canola oil. Set the fryer to 350 F.
- Fry Brussels sprouts and Chinese sausage for about one minute.
- Remove and blot the excess oil with paper towels.
- Toss while hot with the sweet and sour sauce. Garnish with cilantro leaves and serve.
Notes
- Don’t be afraid of a high heat. Searing the cut side of the Brussels sprouts in the initial cooking stage is where the caramelization and flavor magic happens.
- Adjust the spice level: Control the heat by increasing or decreasing the amount of Sriracha sauce.
- Fresh is best: Use fresh Brussels sprouts for the sweetest and most tender result.
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