Stir Fried Brussels Sprouts

5 from 3 votes

Lightly toasted and full of Asian flavor, stir fried Brussels sprouts are sure to become your new favorite vegetable side dish.

Course Side, Side Dish, Side dishes

Cuisine American

Cook Time 9

Servings people

Calories 61kcal

Author Lisa Bynum

Ingredients

2 tablespoons vegetable or canola oil
1 ½ pounds Brussels sprouts tips removed and sliced in half
1 shallot diced
2 cloves garlic minced
½ teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon rice wine vinegar or cooking sherry
Sesame seeds optional
Salt to taste

Instructions

Heat the oil in a wok or large non-stick skillet over medium-high heat.
Add the Brussels sprouts, stir to coat them in the oil, then spread them out in an even layer across the bottom of the pan. Let them sauté for two minutes undisturbed. Stir, spread them out again, then sauté for another three minutes until the sprouts have developed a nice, golden char on the outside.
Reduce the heat to medium. Add the shallots and sauté until soft, about 2-3 minutes.
Add the minced garlic and sauté for another 30 seconds until the garlic is fragrant.
Add the pepper, soy sauce, sesame oil and rice wine vinegar. Cover the pan and let the Brussels sprouts steam for two minutes.
Remove the pan from the heat and sprinkle with sesame seeds. Season with salt. Serve warm.

Notes

Leftover Brussels sprouts need to be stored in the fridge within two hours. Place them in a container with a lid and be sure to eat them within four days. I don’t recommend freezing, as this can change the texture and result in mushy, watery sprouts.

Nutrition