3- Ingredient Uchi Brussels Sprouts


We’re doing a lot more cooking at home and when Uchi Houston’s Chef de Cuisine Chris Davies offered up his at-home version of Uchi Brussels Sprouts, we jumped at the chance to make them. Channel your inner chef and take a crack at making one of their most popular dishes!

Uchi Brussels Sprouts Recipe
(the simplified recipe for at-home cooks)

Create a 50/50 sauce by combining:
  • 1 part oyster sauce
  • 1 part Thai sweet chili sauce
  • Lemon juice to taste
  1. Cut sprouts in half, or quarter if they are on the larger side. Fry in canola oil at 350 degrees Fahrenheit, until crispy, about a minute.
  2. Drain well on an oven tray lined with paper towels. While still hot, season with salt to taste.
  3. In a large mixing bowl, coat sprouts with 50/50 sauce and serve.
While this isn’t quite the version you’ll get from the restaurant; it’s close and very tasty!

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