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I have become such a huge Brussels Sprouts lover in my 30’s – while never touching them in my life previously!
❤Rachel
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Stir-fried Brussels Sprouts
I have become such a huge Brussels Sprouts lover in my 30’s – while never touching them in my life previously! 
I tell yah…it’s all about preparation! Having a GREAT recipe beats those old stinky boiled Brussels many associate this vegetable with.
This is an absolute winner if you’re looking for something different and unique. A bit of an Asian flair. I think you might be surprised how well this combo works! 
Makes about 5 servings
Ingredients:
- 2.5 lbs. fresh Brussels sprouts, ends trimmed and cut in half or quarters if larger sprouts
- 1 Tbsp avocado oil, or olive oil
- 2 fresh garlic cloves, minced
- 2 inches fresh ginger, grated
- 1 tsp chili flakes (optional)
- 1/4 cup low sodium soy sauce, or coconut aminos, or Bragg’s liquid aminos
- 1 Tbsp raw honey
- 1 Tbsp fresh squeezed lemon juice
- 1 tsp gluten free flour
- 1 Tbsp toasted sesame seeds
Instructions:
Heat oil in a wok or large frying pan over medium-high heat, then add the garlic, ginger and chili flakes.
Saute for 1 minute, just until fragrant, then stir in the sprouts and stir-fry until tender and browned at the edges, about 5-7 minutes.
Meanwhile, in a small bowl whisk together soy sauce, honey, lemon, gluten-free flour, and sesame seeds.
Pour the soy mixture over the Brussel sprouts in the hot pan, and cook for 2 more minutes or so, until a thick, sticky sauce is formed.
Serve hot, and enjoy!
❤Rachel
Ingredients
- 2.5 lbs. fresh Brussels sprouts, ends trimmed and cut in half or quarters if larger sprouts
- 1 Tbsp avocado oil, or olive oil
- 2 fresh garlic cloves, minced
- 2 inches fresh ginger, grated
- 1 tsp chili flakes (optional)
- 1/4 cup low sodium soy sauce, or coconut aminos, or Bragg's liquid aminos
- 1 Tbsp raw honey
- 1 Tbsp fresh squeezed lemon juice
- 1 tsp gluten free flour
- 1 Tbsp toasted sesame seeds
Instructions
- Heat oil in a wok or large frying pan over medium-high heat, then add the garlic, ginger and chili flakes.
- Saute for 1 minute, just until fragrant, then stir in the sprouts and stir-fry until tender and browned at the edges, about 5-7 minutes.
- Meanwhile, in a small bowl whisk together soy sauce, honey, lemon, gluten free flour and sesame seeds.
- Pour the soy mixture over the Brussel sprouts in the hot pan, and cook for 2 more minutes or so, until a thick, sticky sauce is formed.
- Serve hot, and enjoy!
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