Mushroom and Brussels Sprout Stir-Fry

Name: Mushroom and Brussels Sprout Stir-Fry
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 cup sliced cremini mushrooms; 2 teaspoons minced garlic; 2 cups Brussels sprouts leaves; 2 tablespoons rice wine, such as michiu or sake; 2 tablespoons fish sauce

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Level: Easy

Total: 20 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 10 min

Yield: 4 servings

Ingredients

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2 tablespoons canola oil

1 cup sliced cremini mushrooms

2 teaspoons minced garlic

2 cups Brussels sprouts leaves

2 tablespoons rice wine, such as michiu or sake

2 tablespoons fish sauce

Directions

In a wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering. Add the mushrooms and sauté until soft, adding a bit of water if necessary. Remove the mushrooms and set aside.
Pour remaining oil into the wok and add the garlic and Brussels sprouts. Stir-fry the vegetables, adding the rice wine, fish sauce, and cooked mushrooms, and continue stirring 15–30 seconds so the liquid can evaporate. Remove from the wok and serve immediately.