This Stir-fried Brussels sprouts recipe came to be when we returned home from a trip to an empty fridge, except for a bag of Brussels sprouts and half an onion. Since that humble dinner, Stir-fried Brussels sprouts has evolved into one our favorite meals! With the addition of shrimp or crispy tofu, it is hearty and satisfying!
Why you’ll love Brussels Sprouts Stir Fry
This Brussels sprout recipe boasts an earthy, umami flavor that is subtle and soulful. The addition of furikake elevates. Sometimes I’ll add mushrooms or cashews, but I’ll mostly keep it fairly simple. Turn it into a meal with shrimp or tofu, or serve it as a side dish.
It comes together quickly and easily, but what I love most about it is that its main ingredient, Brussels sprouts, is one of the most nutritious vegetables we can eat. The prawns or tofu are really just accents, complementing and adding protein. My body always feels good after eating this.
How to Make Stir Fried Brussels Sprouts
Brussels sprouts are thinly sliced and stir-fried with thinly sliced onions until just tender, then seasoned with Furikake Seasoning a flavorful Japanese spice mix containing toasted sesame seeds, flecks of seaweed, and smoked bonito flakes. Large shrimp (or crispy tofu) are added to the skillet of tender Brussels sprouts, and seared.
To finish, a little drizzle of toasted sesame oil gives it a delicious nuttiness.
What is Furikake?
Furikake is great to have on hand….and can be sprinkled on everything from popcorn, to avocado toast, to hard-boiled eggs, or on rice for a nice twist. It’s great in miso soup. This is the brand I prefer from the Asian Market, containing no MSG, but it’s also very simple to make your own Furikake spice blend.
See the recipe for Furikake Seasoning below!
Serving Suggestions
Serve in bowls, with chopsticks and chili flakes or sriracha. Pair this with our Kyoto Roasted Sweet Potatoes or Seasoned Japanese Rice.
More Favorite Brussels Sprouts recipes!
- Sauteed Brussels Sprouts
- Sheet-Pan Szechuan Chicken and Brussels Sprouts
- Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl
- Roasted Brussels Sprouts
- Shrimp Stir fry
Stir Fried Brussels Sprouts
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 2
- Category: Main, weeknight dinner, low-carb
- Method: stir-fry
- Cuisine: Japanese
- Diet: Diabetic
Description
Stir-Fried Brussels Sprouts with Furikake. Add shrimp (or Crispy Tofu) for a quick and healthy Japanese-inspired meal that can be made in under 30 minutes- a delicious weeknight dinner! Gluten-free, Low carb, vegan-adaptable.
Ingredients
- 1 lb thinly sliced Brussels Sprouts ( or sub cabbage)
- 1/2 an onion (white, yellow or sweet) thinly sliced
- 1-2 tablespoons olive oil or coconut oil
- salt and pepper to taste
- 8-10 oz large shrimp or prawns -raw or cooked, peeled and deveined (or make this Crispy Tofu)
- a drizzle of toasted sesame oil
- a drizzle of soy sauce (or Gluten Free Braggs)
- 1/4-1/2 cup green onions, sliced
- 1 tablespoon Furikake, plus more to taste!
- chili flakes, chili threads, or sriracha sauce
Instructions
- Thinly slice onions and Brussels sprouts.
- Heat oil in a wok or large skillet over medium-high heat. Add onions, and saute, stirring often until just tender, about 2-3 minutes. Add shredded Brussels sprouts, turn the heat down to medium, and saute until just tender, about 5 minutes, stirring often. You want them to be wilted, but not overly cooked. Season generously with salt and pepper to taste.
- Make a well in the middle of the pan, and add the shrimp, along with a little drizzle of sesame oil. Continue stirring the shrimp until they are cooked through, about 3-4 minutes. Add green onions, stir everything together, then add a drizzle of soy sauce if you want more depth.
- Finally, season with the Furikake spice blend. Taste, and add more to taste. For heat, a little sriacha is nice too.
- Divide into bowls and sprinkle a little more Furikake and chili flakes (or Sriracha sauce) on top, then serve with chopsticks.
Notes
Go to this post to make Furikake .
If subbing tofu, make this Crispy tofu first, then add it to the brussels sprouts.
Leftovers will keep up to 3 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 377
- Sugar: 8.4 g
- Sodium: 485.5 mg
- Fat: 18.3 g
- Saturated Fat: 2.7 g
- Carbohydrates: 28 g
- Fiber: 10.1 g
- Protein: 31.4 g
- Cholesterol: 182.5 mg
I really enjoyed this simple quick healhty dinner. Made it with shrimp and added furikake. So tasty!
Hi Larisa, I’m sorry this didn’t do it for you! I haven’t made it in a really long time, so I will have to remake it. 🙂 Did you use the toasted Sesame oil at the end? Also Sriracha does add acidity because of the vinegar in it, and I remember always adding a bit of that. I wonder if that could have helped? I appreciate your feed back, very helpful!
It was really good but I enhanced it a little. I added a small amount of warm sushi rice and topped with the hash/shrimp. I added some fresno chili for spice, a splash of tamari to finish and fresh sliced basil (thai basil would be best). I’m going to make this again with salmon. I LOVE furikake so I was sold as soon as I saw the picture. Great inspiration!
Glad you made it your own!
Delicious recipe! Very easy to make. Thank you for sharing.
thanks Ann!
Shoot! Trader Joes has it now or you can make it! It really makes the dish.
Made this last night and it was amazing. I couldn’t get the furakaki so made my own With everything but the bonito flakes. It was a huge hit and so easy!
What kind of onion do you use for this dish? Yellow, white, red?! Help.
Any onion is fine, but for looks, white or yellow or a sweet onion.
Thank you so much. I’m on the hunt for one ingredient and that’s the furikai. Headed to my nearest Asian market. Thanks
Oops furikaki
Oh… sounds so good! Thanks for the feedback! Have a beautiful day!
I have always loved shrimp and until last year I have always disliked Brussels sprouts. But now I like them. I am unfamiliar with the furikake seasoning. I like the pink and green colors too. 🙂
Its a delicious seasoning if you can find it….found at Asian markets.:)
I stumbled upon your blog via Food Gawker and am so glad I did! Your food is delicious and gorgeous! I’m always looking for more food photography inspo so this is awesome!
thanks appreciate the feedback!
This looks simple and delicious. Thank you for including the recipe for homemade furikaki!
This looks simple and delicious! Thank you for including a recipe for homemade furikaki!
Thanks so much!
I absolutely LOVE the flavor that furikake (this was autocorrected to fruitcake, yuck! haha) gives and it is so simple! I subscribed to your blog and I’m loving the detox updates coming my way. Thank you 🙂
I know the fruitcake autocorrect has driven me up the wall!! Thanks for subscribing….Happy New year Christina!