12 Minute Mushroom Brussel Sprout Stir Fry
I had extra vegetables in the refrigerator and so I decided to cook something quick and easy (as always) or I would end up throwing them out.
This stir fry turned up to be delicious and I think I found a new way to cook my brussel sprouts in the future.
You can make this is in less than 15 minutes and have it with some steamed rice or quinoa or just on its own.
Just make sure you cut your Brussel sprouts lengthwise in thinner slices (I have a picture below) and water sauté them for a bit because they take a little longer to cook than mushrooms.
Then add mushrooms, let them sweat all their water and then add the rest of the ingredients and stir fry for a few minutes until your veggies get a nice brown color.
I can’t wait to stir fry these next time with some white quinoa. Let me know how you had them.
- 2,5 cups Brussel sprouts, sliced lengthwise
- about 10 medium size white button mushrooms, cut in quarters
- Half a white onion, sliced lengthwise
- 2 cloves garlic, minced
- 1/2 cup filtered water
- 3 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 1/2 tsp garlic salt
- 1/2 tsp ginger powder
- 1/4 tsp crushed pepper
- 1 tsp maple syrup
- In a wide pan add your water and brussel sprouts and let steam on medium heat for about 5 minutes until the water disappears
- Add your mushrooms, salt and maple syrup and sauté for another 2, 3 minutes until the mushrooms release all their water. At this point your brussel sprouts should be soft but still a little crunchy
- Add onions, garlic, sesame oil, soy sauce, ginger powder, crushed pepper and sauté for about 3,4 minutes until all flavors are released and you brussel sprouts get a golden brown color.