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Eating veggie » Recipes » Stir Fried Brussels Sprouts with Wild Mushrooms

Stir Fried Brussels Sprouts with Wild Mushrooms

Prep time 15 mins, cook time 15 mins

Serves 4

Dairy-Free, Vegan, Egg-Free

Sprouts work surprisingly well as the base for a stir-fry.


  • 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


  1. 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.
  2. 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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