Savory Five-Spice Brussels Sprouts with Sausage and Aromatic Stir-Fry (Print version)
A fast skillet stir-fry with browned Brussels sprouts, savory sausage, five-spice, garlic, ginger, soy sauce, and a bright vinegar finish.
# Ingredients:
For the stir-fry
01 -
1 tablespoon vegetable oil, plus more as needed
02 -
1 lb (450 g) hot Italian sausage, casings removed
03 -
1 medium yellow onion, thinly sliced
04 -
4 garlic cloves, thinly sliced
05 -
1 tablespoon fresh ginger, finely grated
06 -
1 small jalapeno, thinly sliced
07 -
1 lb (450 g) Brussels sprouts, trimmed and halved
08 -
1/2 teaspoon kosher salt, plus more to taste
For the finish
09 -
2 tablespoons low-sodium soy sauce or tamari
10 -
1/3 cup (80 ml) water
11 -
1 tablespoon rice vinegar or sherry vinegar
12 -
2 teaspoons Chinese five-spice powder
13 -
2 scallions, thinly sliced
14 -
1 teaspoon toasted sesame oil, optional
# Instructions:
01 -
Heat a large skillet or wok over medium-high heat. Add the oil and sausage, then cook for 6-8 minutes, breaking it into bite-size pieces, until browned and cooked through. Transfer to a plate and leave about 1 tablespoon fat in the pan.
02 -
Add the onion to the skillet and cook for 2-3 minutes until starting to soften. Add the garlic, ginger, and jalapeno and cook for 1 minute until fragrant. Transfer the aromatics to the sausage plate.
03 -
Add another teaspoon or two of oil if the skillet is dry. Add the Brussels sprouts and salt, arranging as many cut sides down as possible. Cook without stirring for about 3 minutes, until deeply browned underneath.
04 -
Toss the sprouts, then add the soy sauce and water. Cover and cook over medium heat for 4-5 minutes, until the sprouts are just tender and still bright.
05 -
Uncover and let any excess liquid reduce for 30-60 seconds. Remove from the heat, return the sausage and aromatics, then toss with vinegar, five-spice powder, scallions, and sesame oil if using. Taste and adjust salt.
# Good to know:
01 -
Best served hot from the skillet while the Brussels sprouts still have browned edges.
02 -
Use tamari and gluten-free sausage if cooking for a gluten-free diet.