Stir-Fried Thai Brussels Sprouts
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 !
Servings: 4 servings
Ingredients
- 4 cups brussels sprouts bottoms trimmed, halved in half (or in quarter if large size)
- 1 tsp sea salt
- 1 tbsp coconut oil or cooking fat of your choice
- 2-3 large garlic cloves minced
- 1 small red chilie* (optional) thinly sliced. Seeds removed.
Stir-fry sauce:
- 2 tbsp Coconut aminos
- 1 tsp Red Boat fish sauce*
- Small dash ground white pepper
Instructions
- 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.
Notes
* 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 !
Nutrition
Calories: 135kcal
