This stir fry recipe was loosely inspired by this recipe in January’s Sunset magazine. Brussels sprouts in Chinese food? You have my attention. The more I thought about it, though, the less weird it seemed. Brussels sprouts are a bit like mini cabbages, and you often put cabbage in stir fry, so why not just put in brussels sprouts instead? Genius, Sunset! I really hope that if we move out of the west, they’ll still let me keep my Sunset subscription, because I seriously don’t know what I would do without it. On a side note, I’ve been having so much fun putting my magazine subscriptions on my iPad (best xmas present ever!), bookmarking recipes and pages, and just enjoying having all of my magazines at my fingertips. Better Homes & Gardens is by far the coolest–they have interactive pages and even recipe videos in the magazine–totally blew my mind. You should try it. Seriously.
Besides the brussels sprouts, here are the other veggies we included in the stir fry:
The microgreens don’t add much flavor, but do add a pop of nutrients. Plus, we needed to use the rest before we got a new CSA box! The almonds were another CSA box addition, and were a stroke of genius, if I do say so myself. I’ve never added any sort of nut to stir fry before, and these added the perfect amount of crunch–an element usually missing because I absolutely detest water chestnuts. Gross. You could easily substitute out some of the chilis and peppers if you like a little less heat as well.
Brussels Sprouts Stir Fry Recipe
1 cup rice
1/2 cup microgreens
1 cup carrots, chopped
1 cup green onions (both green and white parts), chopped
1 clove garlic, minced
1/2 cup sliced almonds
1/4 cup jalapeno, serrano, or fresno chilis, chopped
3 cups brussels sprouts, halved
6 tablespoons soy sauce
3 teaspoons sugar
1.5 cups vegetable broth
1 teaspoon rice wine vinegar
Cook rice according to directions.
While the rice cooks, scramble your eggs and set aside.
Heat canola oil in a large frying pan over high heat. When hot, add brussels sprouts and cook until soft, about 3 minutes.
Add another tablespoon of canola oil or so, then add carrots and almonds to the brussels sprouts. Cook until carrots begin to soften, about 3 minutes.
Add the green onions, peppers, microgreens, and garlic, and combine.
Add the egg back to the stir fry and combine, stirring constantly for about 2 minutes, then add the rice.
In a small bowl, combine the soy sauce, sugar, vegetable broth, and rice wine vinegar to form the sauce.
Finally, add the sauce and let cook down for about 3-4 more minutes.
Serve immediately, and enjoy!
Time: 30 minutes