Balsamic Garlic Brussels Sprouts and Mushroom Stir Fry
Caramelized Brussels sprouts and mushrooms in a sticky, sweet, and spicy garlic balsamic sauce served over rice.
Ingredients
- 2 tsp sesame oil
- 8 oz Shiitake Mushrooms, stems removed and sliced
- 8 oz cremini mushrooms, stems removed and sliced
- 4 oz button mushrooms, sliced
- 1/2 yellow onion, thinly sliced
- 8 oz Brussels sprouts, trimmed and cut in half
- 4 garlic cloves, minced
- 1 tsp chopped fresh cilantro
- 1 tsp Worcestershire sauce
- 1 1/2 tbsp Balsamic Vinegar
- 1 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1/2 tsp sriracha sauce
- 1/2 cup vegetable stock or chicken stock
- salt and pepper to taste
- serve over brown rice or jasmine rice
- garnish with sliced green onions For meat, you can use shrimp
Directions
- 1
Heat the sesame oil in a large skillet over medium/high heat. Once the oil is shimmering add the mushrooms. Cook the mushrooms for 10 minutes until slightly caramelized.
- 2
Add the onions and Brussels sprouts. Season with salt and pepper. Try to keep all the sprouts cut side down to halp caramelize them. Cook for another 5 minutes.
- 3
While the Brussels sprouts are caramelizing, mix the sauce. Combine the garlic, cilantro, Worcestershire, balsamic, soy sauce, fish sauce, sriracha, and stock along with a pinch of salt and a few turns of black pepper. Whisk to combine.
- 4
Increase the heat to high. Mix int he sauce to the pan to get all the veggies coated. Once the sauce is bubbling, cover the pan with a lid, and cook for 5 more minutes.
- 5
Serve the stir fry on top of rice with green onions as garnish along with more sriracha sauce and soy sauce as you see fit.