Sweet & Sour Brussels Sprouts Stir-Fry


Grab a skillet and char the Brussel Sprouts to get that hearty flavor and then toss them in a home made sweet and sour sauce! The sauce has some heat from the togarashi, chile, sesame seeds, ginger and seaweed, which makes my tastebuds squeal! I love hot and spicy foods! But don't worry you can mellow it down to your heat preference. The edamame amps up the protein and adds texture in this quick, delicious take on fried rice!


Calories: 670

Fat: 34g

Carbohydrates: 72g

Protein: 22g


Fresh ginger

4 oz carrot

8 oz brussels sprouts

3/4 cup black quinoa

Fresh mint

1 tbsp agave

1 tbsp rice vinegar

1/2 tsp togarashi spice

1/2 cup edamame

1 tbsp sesame oil

1 tbsp tamari

1/4 cup tamari almonds


1) Peel and mince the ginger. Peel and dice the carrot. Trim and halve the brussels sprouts


2) Place a large skillet over medium high heat with 1 tbsp vegetable oil. Once hot, add the minced ginger and diced carrot. Cook until fragrant, about 1 to 2 minutes. Add the black quinoa along with 1 1/4 cups water, and bring to a boil. Reduce heat to low, cover, and simmer until all the water is absorbed, about 12 to 15 minutes.


3) Thinly slice half of the mint leaves. In a small bowl, combine the sliced mint, agave, rice vinegar, togarashi, and 1/2 tsp salt. Pick the remaining mint leaves, tear them with your hands, and set aside.


4) Place a medium skillet over medium high heat with 1 tbsp vegetable oil. Once hot, add the halved brussels sprouts and a pinch of salt. Arrange sprouts cut side down and cook, undisturbed, until browned and crispy, about 2 to 5 minutes. Toss, lower heat to medium low, and add the sauce. Toss once more, and cook until sauce is syrupy and sprouts are tender, about 2 minutes. 


5) Once quinoa is cooked, remove the lid, and increase heat to high. Stir in edamame, sesame oil, and tamari. Cook, stirring occasionally, until edamame is warmed through and no liquid remains, about 3 minutes. Taste quinoa and season with salt.


6) Roughly chop the tamari almonds. Divide the quinoa between large shallow bowls and top with sweet and sour brussels sprouts. Garnish with tamari almonds and torn mint.




Megan the Vegan Mom