Stir-fried Brussels Sprouts and Mushrooms with Shallots

Brussels sprouts are packed with nutrients and fiber. Here, we slice them thinly and pair them with earthy mushrooms, shallots and Asian seasoning for a tasty, quick side dish.

Stir-fried Brussels Sprouts and Mushrooms with Shallotsbrusselsmushrooms - 1


8 oz fresh Brussels sprouts
8 oz fresh mushrooms (use a mix of varieties, if you want)
2 cloves garlic, finely chopped
1 large or 2 small shallots, minced
1 heaping tsp Chinese five spice powder
1 tsp smoked sea salt or other coarse salt of choice
2 Tbsp olive oil
2 Tbsp water
Fresh ground pepper to taste


Trim and thinly slice the Brussels sprouts and mushrooms.

In a wok or stir fry pan, heat oil over medium heat until shimmering. Add five spice powder and salt; swirl until fragrant, about 30 seconds.  Add garlic and shallots; sauté for 90 seconds or until shallots are soft and garlic loses raw odor. Increase heat to medium high and add mushrooms. Stir fry for 2 minutes. Add Brussels sprouts and stir fry for another 2 minutes. Add water and cover; cook covered, stirring once or twice, about 2-3 minutes until sprouts and mushrooms are tender-crisp.  Taste and season with fresh pepper.  Serves 4 to 6.

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