Stir Fried Brussels Sprouts with Wild Mushrooms
Preparation 15 mins, Cooking 15 mins
Serves 4
Egg-Free, Dairy-Free, Vegan

Sprouts work surprisingly well as the base for a stir-fry.
Ingredients
- 1 tbsp groundnut oil
- 350g large Brussels sprouts, trimmed and roughly sliced
- 3 shallots, sliced
- 150g oyster mushrooms, sliced
- 1 tbsp shoyu or light soy sauce
- 50ml light vegan stock
- 1⁄2 tsp mild whole grain mustard
- 1 tbsp balsamic vinegar
- 1 tsp cornflour
Method
- Heat the groundnut oil in a large wok. Stir-fry the sliced sprouts and shallots for about 2 minutes and add the mushrooms. Continue to stir-fry for another minute or two.
- Mix together the remaining ingredients and add to the stir-fry. Stir to coat and heat through until the sauce is slightly thickened. Season with a little more stock powder if necessary and serve.
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