Mushroom and Brussels Sprout Stir-Fry

"My kids demand vegetables every night because, cooked this way, they’re flavorful and beautiful," says chef Phan. Reprinted from "The Slanted Door" (Ten Speed Press) by Charles Phan, © 2014.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.