Shaved Brussels Sprouts with Cranberries Stir Fry

• Vegan
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 1/2 cup Cranberries, dried
  • 3 Green onions
  • 4 Shallots

• Condiments

  • 3 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 tbsp Brown sugar, packed light
  • 1 Salt
  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1 1/2 tbsp Rice vinegar
  • 2 tbsp Sesame seed oil or vegetable oil

Found on diethood.com

Description

Ingredients

• 1 pound Brussels Sprouts
• 2 tablespoons sesame seed oil or vegetable oil
• 4 shallots, thinly sliced
• 3 green onions, white and green parts, divided
• 1/2 cup dried cranberries (you can use less or more)
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon packed light brown sugar
• fresh ground black pepper, to taste
• 2 tablespoons sesame seeds, toasted
• salt, to taste

Directions

• Trim the ends off the Brussels sprouts.
• Cut each Brussels sprout in half, from top to bottom.
• Lay it flat and slice into fine shreds, or you can also use a mandoline.
• Heat oil in 12-inch wok over medium-high heat. You can also use a large skillet.
• Add the shallots and cook for 2 minutes, or until translucent.
• Add the Brussels sprouts and continue to cook, stirring frequently, until tender, about 4 minutes.
• Stir in white parts of the green onions and cranberries; saute for 1 minute.
• Add soy sauce, rice vinegar, brown sugar, and black pepper; cook and stir for about 1 minute, or until everything is heated through and thoroughly combined.
• Season to taste with salt if necessary.
• Remove from heat.
• Toss with toasted sesame seeds.
• Garnish with green parts of the green onions.
• Serve.

Nutrition