Have I mentioned I love Brussels sprouts? And you can probably tell from my favorites that I also love foods with Asian flavors. They can be so rich in flavor without adding a ton of fat and calories. This recipe jumped out at me in an insert that came along with a magazine. It had the best recipes for seasons or something like that. I found it online from Better Homes and Gardens eventually and adjusted the flavors for bigger portions a bit. I also experimented with adding a few other vegetables to it and it turned out delicious, hearty, filling and healthy!
Brussels Sprouts and Mushroom Stir-Fry
- 12 oz package of thin whole wheat spaghetti noodles
- 1 tablespoons olive oil
- 1 teaspoon sesame oil
- 1/2 of a small red onion very thinly sliced
- 5 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 1 teaspoon crushed red pepper flakes
- 1 cup reduced sodium chicken broth
- 4 tablespoons reduced sodium soy sauce
- 1/2 cup shredded carrots
- 1/3 cup chopped fresh cilantro
- 16 oz Brussels sprouts trimmed and thinly sliced
- 6 oz sliced shitake mushrooms
- 1/4 cup chopped slivered almonds, toasted
- Break spaghetti into about 2 inch pieces as you toss into boiling water. Cook until al dente about 12-15 minutes. Drain and return to the hot pot while you continue the other steps.
- Add olive oil to a skillet. Heat to medium high. Add onions and stir for about 2 minutes or onions start to soften.
- Add garlic and stir for another minute.
- Add in sesame oil, Brussels sprouts, ginger and red pepper flakes. Stir for a couple minutes, until they start to soften and brown.
- Add in mushrooms. Stir for one minute
- Add broth and soy sauce.
- Stir and cook until liquid evaporates.
- Stir in carrots, cooked noodles, and cilantro.
- Top with toasted almonds before serving.
**Makes 4 servings
**A 3 on the dish scale. One pot, one skillet, cutting board and knife, and strainer!
