This Stir fry Brussels Sprouts and mushrooms in flavourful stir fry sauce is quick and easy to make. A perfect side dish recipe, ready in under 30 minutes!
Here’s what you will need to make quick and easy stir-fry Brussels sprouts and mushrooms.
Wok– I recommend cooking a stir fry in a seasoned wok. It enhances the flavour and gives a good char to the vegetables. Cast iron pan is also another good option.
For the Ingredients
Brussels sprouts – thinly sliced or sliced in half, the cooking time may vary.
Onion– white, yellow or red onion.
Garlic– this adds so much flavour to this dish, so I don’t recommend skipping this ingredient.
For Stir-fry Sauce
Chicken broth– no salt or low sodium
Soy sauce– all-purpose low sodium soy sauce or can alternatively substitute with fish sauce.
Oyster sauce– to add umami savoury flavour can be substituted with mushroom sauce for vegan version.
Ginger– for aromatic and balance the umami flavour.
Cornstarch– or cornflour for thickening the sauce.
Ground black pepper– to taste
How to make Stir fry Brussels sprouts and mushrooms
Gather and prepare the ingredients and make sure everything is within reach when you start cooking, including stir fry sauce.
Slice the brussels sprouts, mushrooms, and onion. Mince or finely chop the garlic.
In a small bowl, add all the stir-fry sauce ingredients and mix until well blended. Set aside.
In a hot wok, drizzle 1 tbsp canola oil, add crimini mushrooms and stir-fry on medium heat until tender. Set aside
In the same wok, drizzle 1 tbsp canola oil. Saute onion for a minute. Add brussels sprouts, stir-fry for 2 minutes, then add garlic. Stir-fry for another 2 minutes or until tender but still firm.
Add the stir-fry sauce and cooked mushrooms. Stir-fry for another 2 minutes until the sauce thickened. Remove from wok to avoid overcooking.
Check more stir fry recipes you will love:
Stir-fry Brussels Sprouts and Mushrooms
Watch How to Make It
Equipment
- Wok
Ingredients
- 200 g Brussels sprouts sliced
- 200 g crimini mushrooms sliced
- ½ medium onion sliced
- 2 cloves garlic minced or finely chopped
- 2 tbsp canola oil
Stir-fry Sauce
- ¼ cup low sodium chicken broth
- 2 tsp oyster sauce
- 2 tsp low sodium soy sauce
- ½ tsp ginger
- ¼ tsp ground black pepper
- ½ tsp cornstarch
Instructions
- Slice the brussels sprouts, mushrooms, and onion. Mince or finely chop the garlic.
- In a small bowl add all the stir-fry sauce ingredients and mix until well blended. Set aside
- In a hot wok, drizzle 1 tbsp canola oil, add crimini mushrooms and stir-fry on medium heat until tender. Set aside
- In the same wok, drizzle 1 tbsp canola oil. Saute onion for a minute. Add brussels sprouts, stir-fry for 2 minutes, then add garlic. Stir-fry for another 2 minutes or until tender but still firm.
- Add the stir-fry sauce and cooked mushrooms. Stir-fry for another 2 minutes until the sauce thickened.
