According to vegan chef Chad Sarno, creator of this recipe, even those who don’t generally like Brussels sprouts will like this version of them shaved thin, quickly fried and paired with hot sauce and pistachios. This recipe — like the Sprouted Buckwheat Tabbouleh — is from Living the Farm Sanctuary Life, a vegan and animal-friendly lifestyle guide.
2 tablespoons peanut or coconut oil
3 shallots, thinly sliced
4 cups thinly shaved Brussels sprouts
1⁄2 cup lightly toasted pistachios
1⁄2 teaspoon sea salt
1⁄2 teaspoon ground black pepper
Sriracha sauce to taste
Over high heat, add the oil and shallots to a wok or skillet and cook, stirring frequently, until the shallots are translucent and slightly browned, 2 to 3 minutes. Reduce the heat to medium-high and add the Brussels sprouts, stirring constantly. Continue to cook until the Brussels sprouts have become a vibrant green, about 3 minutes. Add the pistachios, salt, and pepper. Remove from the heat and drizzle with Sriracha sauce just before serving.
Makes 4 to 6 servings
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