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 Shallots
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.