top of page

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


4 side servings


2 pints (32oz) Brussels sprouts

3-4 tbl toasted sesame oil

3-4 tbl soy sauce

salt & pepper

Sriracha (optional)


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.

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.

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.

Serve with Sriracha if you like some kick!

hungry for more?

bottom of page