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
Units
- 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