Best 5 Brussels Sprouts Stir Fry Recipes
**Discover a Culinary Symphony of Brussels Sprouts Stir-Fry Recipes: A Journey of Flavors and Textures**
Brussels sprouts, those unassuming little cabbages, transform into culinary stars in this collection of stir-fry recipes. From quick and easy weekday meals to impressive dinner party dishes, these recipes showcase the versatility and deliciousness of this often-overlooked vegetable.
Whether you prefer your Brussels sprouts tender-crisp or caramelized, tossed with savory sauces or infused with aromatic spices, there's a stir-fry recipe here to tantalize your taste buds. From a classic stir-fry with garlic and ginger to a tangy rendition with balsamic vinegar, each recipe offers a unique flavor profile that will leave you craving more.
For those seeking a hearty and protein-packed meal, the Brussels sprouts and chicken stir-fry is a must-try. Succulent chicken breast pairs perfectly with roasted Brussels sprouts, while a flavorful sauce made with soy sauce, honey, and Sriracha adds a touch of heat.
Vegetarians will delight in the colorful and crunchy Brussels sprouts and tofu stir-fry, where crispy tofu takes center stage alongside tender Brussels sprouts and a medley of colorful vegetables. A tangy sauce made with tamari, rice vinegar, and sesame oil brings the dish together, creating a harmonious balance of flavors.
If you're looking for a low-carb option, the Brussels sprouts and bacon stir-fry is a keto-friendly delight. Crispy bacon adds a smoky flavor to roasted Brussels sprouts, while a rich sauce made with heavy cream and Parmesan cheese creates a creamy and indulgent dish.
No matter your dietary preferences or culinary skills, these Brussels sprouts stir-fry recipes are sure to become your go-to meals. So, gather your ingredients, fire up your wok, and embark on a culinary journey that will elevate the humble Brussels sprout to new heights of flavor and enjoyment.
TOFU STIR-FRY WITH BRUSSELS SPROUTS
I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tablespoons coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer., Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.
Nutrition Facts : Calories 268 calories, Fat 16g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 8g fiber), Protein 13g protein.
BRUSSELS SPROUTS AND STEAK STIR-FRY
The trick to a successful stir-fry? Prep everything before you cook.
Provided by Bon Appétit Test Kitchen
Categories Stir-Fry Quick & Easy Low Cal High Fiber Dinner Steak Winter Healthy Low Cholesterol Brussels Sprout Bon Appétit Quick and Healthy Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
- Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
- Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
- Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
BRUSSELS SPROUTS AND NOODLE STIR-FRY
Entered for safe-keeping, from Better Homes and Gardens "Cook's Secrets: 62 Recipes You'll Want to Make Forever". Look for smaller, compact sprouts that are vivid green (sweetest). Larger Brussels sprouts can be a little bitter. Brussels sprouts can be stored in the refrigerator for up to 3 days. To store fresh cilantro, cut 1/2-inch from the bottoms of stems and stand in small jar or glass with about 1 inch of water; loosely cover with a plastic bag, and if you change the water every few days, it will stay fresh for up to 2 weeks. One tablespoon grated fresh ginger will be about 1 inch of fresh ginger (if using a microplane grater, 1 tablespoon will be too much). To make it a main dish, add 2 cups chopped, cooked chicken breast or ham or cooked and shelled and deveined shrimp to the skillet when you add the broth.
Provided by KateL
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Break spaghetti into pieces. Cook according to package directions; drain. Return spaghetti to hop pan; cover and keep warm.
- (Trim Brussels sprouts like mini cabbages, removing the stems and wilted or damaged outer leaves. Rinse and pat dry. Cut sprouts crosswise into thin (about 1/4-inch) slices. They will then cook quickly and evenly, but overcooking will make them mushy and smelly.).
- In a large skillet over medium-high heat, heat oil. Add onion and garlic; cook for 1 minute.
- Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute more.
- Add broth and soy sauce (and desired protein, if any). Cook about 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
- Remove from heat.
- Stir in cooked spaghetti, carrot, and cilantro. Sprinkle with almonds.
- Serve immediately.
Nutrition Facts : Calories 118.3, Fat 5, SaturatedFat 0.7, Sodium 156.4, Carbohydrate 16.1, Fiber 2.6, Sugar 2.4, Protein 4.5
BRUSSELS SPROUTS AND STEAK STIR-FRY
This stir-fry has a brand new look, made with frozen Brussels sprouts & butter sauce. A quick dinner with a restaurant flair!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook Brussels sprouts for minimum time as directed on box.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 1 to 2 minutes or until beef is no longer pink; remove from pan.
- Add bell pepper and onion to skillet; cook and stir 2 minutes. Add stir-fry sauce and red pepper flakes. Reduce heat; cook and stir about 2 minutes longer or until vegetables are crisp-tender. Stir in beef and Brussels sprouts & butter sauce; cook about 1 minute or until hot. Serve with rice.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 0 g
BRUSSELS SPROUTS STIR FRY
I made this as something different on Thanksgiving, and now everyone in family loves this recipe.
Provided by Rhiannone
Categories Side Dish Vegetables Brussels Sprouts
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 15.5 g, Fat 2 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 18.4 mg, Sugar 2.8 g
Tips:
- Choose fresh and firm Brussels sprouts: Look for Brussels sprouts that are bright green in color and have tightly closed leaves. Avoid any sprouts that are yellowing or have brown spots.
- Trim and halve the Brussels sprouts: Cut off the stem end of each Brussels sprout and then halve them lengthwise.
- Use a variety of vegetables: In addition to Brussels sprouts, you can add other vegetables to your stir-fry, such as broccoli, carrots, snap peas, or bell peppers.
- Use a high-quality stir-fry sauce: There are many different types of stir-fry sauces available at most grocery stores. Choose a sauce that you like the taste of and that is appropriate for the type of vegetables you are using.
- Cook the Brussels sprouts quickly: Brussels sprouts should be cooked quickly over high heat so that they retain their bright green color and crispy texture.
- Serve immediately: Stir-fried Brussels sprouts are best served immediately after they are cooked.
Conclusion:
Brussels sprouts stir-fry is a quick and easy dish that is packed with flavor and nutrients. It is a great way to get your daily dose of vegetables and can be served as a side dish or main course. With a few simple tips, you can make a delicious and healthy Brussels sprouts stir-fry that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
