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Brussels Sprouts Stir-Fry
Brussels Sprouts Stir-Fry is packed with flavor and nutrients and will make even the pickiest eaters fall in love with these mini cabbages.
Servings (slide to adjust): servings
Calories per serving: 132kcal
Equipment
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*Wok
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Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 4 cloves garlic, sliced
- 1 tablespoon ginger, fresh
- 1 pound brussels sprouts, halved or quartered if large
- ½ cup water
- 2 teaspoons soy sauce
- 1 teaspoon chili flakes
- 1 teaspoon sesame seeds
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- 1/2 cup waterMake sure your wok or pan has a tight-fitting lid. Also, have the water close to you.
- 1 tablespoon peanut oil, 1 tablespoon sesame oil, 4 cloves garlic, 1 tablespoon gingerHeat the wok to high heat. When the wok is almost smoking, add the oil. Add the ginger and garlic and sauté quickly.
- 1 pound brussels sproutsWhen the garlic has turned translucent, stir the Brussels sprouts so they get coated in the oil. Spread them into an even layer so they will cook evenly.
- Add the water and quickly cover the wok. Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle. At that point, you will know the sprouts are done.
- 2 teaspoons soy sauce, 1 teaspoon chili flakesUncover the wok and add the soy sauce and red pepper flakes.
- 1 teaspoon sesame seedsSprinkle the sesame seeds on top and serve.
Nutrition
Serving: 132gCalories: 132kcalCarbohydrates: 14gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 0mgSodium: 204mgPotassium: 506mgFiber: 5gSugar: 3g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.