Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha from Living the Farm Sanctuary Life

///Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha from Living the Farm Sanctuary Life

Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha from Living the Farm Sanctuary Life

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.

– bonnie
BonnieBOTB
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Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha

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

By | 2017-08-25T16:03:56+00:00 September 19th, 2016|Breads, Sides & Salads, Recipes|0 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

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