This Thai-inspired brussels sprouts stir-fry is savory, garlicky, and tastes even better when slightly chilled. It goes well with any main dishes and will bring new flavor and excitement to your dining table !
Course Appetizer, Salad, Side Dish
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
4cupsbrussels sproutsbottoms trimmed, halved in half (or in quarter if large size)
Bring a large soup pot to boil. Add 1 tsp sea salt to the water. Add brussels sprouts and quickly blanch them for about 1 min. Remove from the pot. Drain and shock in ice/cold water. Set aside to drain.
Heat a large saute skillet with 1 tbsp coconut oil over high heat. When hot, lower heat to medium, add 1 tbsp garlic & saute until fragrant (about 8-10 seconds).
Add brussels sprouts & saute for about 30 seconds. Add stir-fry sauce and saute until the sprouts are tender but still crunchy (about 1 minute).
Serve in room temperature or slightly chilled.
* I use california red fresno chili for this dish. You can also use serrano chili pepper if Thai chili is not accessible. Skip the chili for a non-spicy version. *If you prefer not to use Red Boat fish sauce, skip it and add a bit more coconut aminos with coarse salt. The dish will taste more Chinese-ish. It'll still be yummy !