Brussels Sprouts Stir Fry is an Asian Inspired, veggie packed side dish that is perfect to pair with chicken, beef, tofu, or rice! Featuring a tangy and savory sauce, the Brussels sprouts are the perfect side dish to any meal!
Why You’ll Love This Brussels Sprout Stir Fry
This Brussels sprout stir fry is not only super easy to whip up, it is also a delicious addition to any Asian inspired meal you might have planned! I know I am always trying to get vegetables to be tasty and exciting, and this stir fry does just that. Pair it with my Beef and Broccoli, Baked Teriyaki Chicken, or serve it over Fried Rice!
When I say easy, I really mean it! All we will do is sauté the Brussels sprouts until they are nice and crispy, then we will add the sauce to make them slightly spicy and savory. The texture and taste of this stir fry comes out amazing! Plus when you shave the Brussels sprouts they cook way quicker making this the perfect side dish when your short on time.
What you’ll need:
- Brussels Sprouts: For this stir fry, I like to thinly shred the Brussels sprouts by chopping them with a sharp knife. This helps the Brussels sprouts to cook quicker and helps them to get a nice caramelization on them when you stir fry.
- Garlic & Ginger: Fresh garlic & ginger add so much flavor to this stir fry! Add more garlic if you are a garlic lover like me!
- Soy Sauce: We use low sodium soy sauce to control the saltiness of this dish. If you do use regular soy sauce just make sure to add to taste.
- Coconut Aminos: Has a slightly sweet umami taste. I added coconut amino’s to replace some of the soy sauce to help cut back on sodium.
- Sriracha: Is a spicy and umami rich hot sauce made from fermented chilies. You can add this to taste if you are sensitive to spice!
- Sesame Oil: Adds a nutty flavor to the stir fry, as opposed to a neutral tasting oil which doesn’t add any flavor. A little goes a long way.
How to Make Brussels Sprout Stir Fry
- Sauté the Brussels Sprouts: Using a sauté pan, heat the oil over medium high heat. Add the Brussels and sauté for 4-5 minutes until they are tender and start to get some color on the edges.
- Add the Aromatics: Add the garlic and ginger and cook until fragrant, for about one minute.
- Add the Sauce: Finally, add the soy sauce, coconut aminos, sriracha, and sesame oil. Stir until combined and hot. Take off heat and serve immediately, garnishing with sesame seeds if you prefer!
Tips & Variations
- For crispy Brussels, make sure your pan is hot enough and you don’t overload the pan with too many sprouts. The more space they have to breath, the crispier they can get!
- If you want additional veggies, you can add carrots, onions, and even asparagus!
- Add a splash of fish or oyster sauce for a more umami packed flavor! Keep in mind these both have high amounts of sodium, so a little goes a long way.
- For even more flavor, add bacon to this stir fry! First sauté the bacon until crispy, then cook the sprouts and add the chopped, cooked bacon back at the end.
Frequently Asked Questions
Can I use Frozen Brussels Sprouts?
You can use frozen Brussels sprouts, but they will not turn out as crispy as fresh ones will since frozen has a higher water content. They will still be delicious and healthy, though!
How should I store and Reheat my Brussels Sprout Stir Fry?
To store your left over stir fry, store in an airtight container in the fridge for up to 3 days. When ready to reheat, just pop it in the microwave until heated through! I don’t recommend freezing already made stir fry, since it will come out wilted and potentially soggy.
More Veggie Recipes to Try
- Roasted Asparagus with Garlic Breadcrumbs
- Garlic Green Beans
- Crispy Brussels Sprouts
- Garlic Fried Rice
- Honey Roasted Carrots
Brussels Sprout Stir Fry
A veggie packed side dish featuring a spicy and savory sauce, this Brussels Sprouts Stir Fry turns out crispy and absolutely full of flavor.
- 1 tbsp olive oil
- 5 cups Brussels sprouts, ends cut off and thinly shredded
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp low sodium soy sauce
- 1 tbsp coconut aminos
- 1 tsp sriracha
- 1 tsp sesame oil
- sesame seeds for garnish, if desired
- Heat oil over medium high heat. Add in Brussels and saute for 4-5 minutes or until they get some color on them and start to get tender.Add in garlic and ginger and cook for an additional minute.Stir in soy sauce, coconut aminos, sriracha and sesame oil.Remove from heat and serve immediately with sesame seeds, if desired.