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

Stir-fried Brussels Sprouts

November 14, 2018

by Rachel Maser - CleanFoodCrush

Category Sides

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

1. Heat oil in a wok or large frying pan over medium-high heat, then add the garlic, ginger and chili flakes.
2. 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.
3. Meanwhile, in a small bowl whisk together soy sauce, honey, lemon, gluten free flour and sesame seeds.
4. 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.
5. Serve hot, and enjoy!

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