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  • chrissy532

Brussels Sprout Stir-Fry

This is such a simple and fast recipe that really goes with any protein.  I also just love the look of the whole stalk (although it can yield quite a bit more than 2 pints!).  I went into this recipe assuming I had the grating/slicing attachment for my food processor but was already fully committed when I realized I would have to do it the old fashion way.  It turned out to be pretty painless and was a great way to work on sharpening my knife skills (sorry, pun intended).

Brussels Sprout Stir-Fry

Serves 4-6 as a side

2 pints (32oz) Brussels sprouts

3-4 tbl toasted sesame oil

3-4 tbl ponzu*

salt & pepper

Sriracha (optional)

*if you do not have ponzu, you can use mirin or rice vinegar (last resort: white wine vinegar) and a squeeze of lemon

1. Rinse the Brussels sprouts and remove any excess or brown stem.  Slice thinly: using your basic knife, a mandolin, or food processor if you have the proper attachment.

2. Heat the sesame oil in a large sauté pan until almost smoking, then toss in the Brussels sprouts and about a 1 tsp of salt.

3.  Allow the sprouts to char a bit but stir often so they don’t burn, about 5 minutes.  Deglaze the pan with the ponzu, making sure to scrape up any brown bits on the bottom, and continue to cook until all the liquid is gone, about 3-5 minutes.

4.  Serve with Sriracha if you like some kick!

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