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 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: Indian-American fusion
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 37kcal
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.
Calories: 37kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 48mg | Calcium: 27mg | Iron: 1mg