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15-minute Shredded, Stir-fried Brussels Sprouts
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5 from 3 votes

15-minute Shredded Brussels Sprouts Stir-Fry

These 15-minute Shredded, Stir-Fried Brussels Sprouts are made savory and delicious by a few simple spices, herbs, and a smidgen of chickpea flour. You will be back for seconds, and more.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian-American fusion
Servings: 8 servings


  • 1 pound Brussels sprouts, washed, trimmed, then sliced into thin ribbons with a knife or in a food processor
  • ½ teaspoon any neutral vegetable oil or coconut oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon turmeric
  • ½ teaspoon ground black pepper
  • 2 tablespoon coriander leaves, finely chopped (optional)
  • 2 tablespoon chickpea flour or besan


  • Heat the oil in a large saute pan or wok.
  • Add the mustard seeds. When they sputter, add the coriander leaves and ginger garlic paste. Saute for a minute over medium heat.
  • Add the turmeric and black pepper, stir to mix, and add the Brussels sprouts. Mix well. Season with salt.
  • Cover and cook five minutes over medium-high heat until the Brussels sprouts are tender but still al dente. Stir a couple of times during this time. 
  • Now sift in the chickpea flour evenly over the sprouts. Mix it in and cover the pan again. On the lid, pour a couple of tablespoons of water (a lid with a rim that will hold the water works best for this). 
  • Let the sprouts cook another five minutes. Open and give the sprouts a quick stir. Check if more salt is needed.
  • Serve hot.