Every fall I seem to latch onto a different seasonal ingredient to obsess over. Two years ago, it was sweet potatoes. Last year, it was winter squash. I think this fall, it’s going to be Brussels sprouts. I have so many ideas for them and I want to post them all. Brussels sprouts! Everyday! Every hour! Every minute! While everyone else is enjoying pumpkin and apples, I’ll be over in my corner with a bowl of delicious Brussels sprouts. And I won’t share them either!
I wanted to do some kind of Brussels sprout stir fry and I remembered a recipe I pinned a while back from In Pursuit of More–a 15 Minute Brussels Sprout & Tempeh Stir Fry. I built upon that combination, adapting the stir fry sauce (which doubles as a marinade for the tempeh) and adding soba noodles at the end. It’s a one-bowl meal, which is always my favorite kinds of meal because who really wants to cook 2-3 things for dinner?!
Roasting will always be my favorite way of cooking Brussels sprouts, but making them in a skillet is a close second. They’ll still get a little bit caramelized and the bitterness that so many people object to mellows out. And making sprouts in a skillet takes a lot less time than roasting them–no more than 10 minutes if they’re thinly sliced, compared to about 40 minutes in the oven.
The year of Brussels sprouts has begun!Print
A stir fry made with thinly Brussels sprouts, marinated tempeh, and soba noodles. Adapted from In Pursuit of More’s 15 Minute Brussels Sprout & Tempeh Stir Fry.
If you don’t have sesame oil, any oil with a high smoke point will work.
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