Brussels sprouts and mushroom stir-fry – winter vegetables with wok heat

When the days are gray outside and you long for something hearty, yet quick and easy to make, this Asian wok dish with Brussels sprouts and mushrooms is just the thing.
The tender, nutty Brussels sprouts meet aromatic wild mushrooms, with a sauce made from soy sauce, oyster sauce, ginger and garlic – a quick vegetarian stir fry in winter that impresses with its aromas, texture and warmth.
A dish for anyone who loves seasonal vegetables but likes to combine them with Asian spices.

Brussels sprouts – the underestimated star of winter

Brussels sprouts have a hard time – too often they have been overcooked, served bitter or boring. Yet they have an incredible flavor if you treat them right. In a wok or stir fry, Brussels sprouts show their best side: golden brown on the outside, tender, slightly sweet and wonderfully nutty on the inside.
These little sprouts are also real vitamin bombs. They contain more vitamin C than oranges, as well as vitamin K, folic acid and antioxidants. Brussels sprouts strengthen the immune system, help detoxify and provide fiber that keeps you full for a long time – perfect for a healthy winter dish. Or to put it simply: tastes good, does you good!

When stir-fried in a wok, it develops fine roasted aromas that emphasize its natural sweetness and soften the bitterness. This makes it so versatile that it not only shines as a side dish, but also as the main ingredient – especially when combined with Asian flavors such as sesame oil, soy sauce and ginger.

Brussels sprouts meet mushrooms – a hearty umami combination

Hardly any other combination tastes as earthy and elegant as Brussels sprouts and mushrooms. Both ingredients contribute to the depth of the dish in their own way: Brussels sprouts provide bite and freshness, while mushrooms add umami, richness and that slightly meaty texture that is otherwise only found in hearty meat dishes.

Wild mushrooms or shiitake are particularly suitable for this recipe as they absorb the flavor of the sauce perfectly. They release moisture when sautéed, absorb the taste of garlic and ginger and soak up the soy sauce. Here, I use freshly picked mushrooms, which stay nice and firm and are generally very versatile, for example when pickled in Japanese or as a side dish with duck legs.
The result here: a vegetarian wok dish with Brussels sprouts and mushrooms that tastes both hearty and balanced – with an aromatic depth that you would normally only expect from meat dishes.

Added to this is the light sweetness of the sugar, which supports the roasted aromas, and the sesame oil, which rounds off the taste with its nutty note. The result is a dish that is warming, spicy and harmonious in equal measure – perfect for cold days.

Stir Fry and Wok Hei – the breath of the wok

Stir frying is not just about frying, but about the art of keeping ingredients in motion. Everything happens at a very high heat, in a short time – and the result is a dish full of energy, texture and aroma. Whether it’s mushrooms from the wok, pointed cabbage, beef with onions or chicken with cashews.

The special aroma is called wok hei – the “breath of the wok”. It is created when oil, heat and ingredients melt together at the same time and a delicate, smoky taste develops. This works best if you use a well-preheated wok and only a little oil. And above all, it only works with a real wok burner with plenty of power. That leaves just one, the Roaring Dragon. And use my code “Chopstick_BBQ” and get a 10% discount on all wok burners and wok burner sets!

Brussels sprouts are ideal for this, as they caramelize slightly when roasted and develop a golden crust. The mushrooms absorb the aromas and develop their own seasoning. The interplay is quick, intense and full of life – this is what winter tastes like when viewed through the lens of Asian cuisine.

Tip: If you don’t have a wok, this recipe also works in a large cast iron pan – the only important thing is that it gets really hot. Only then will you get that typical wok taste that makes the stir-fry unmistakable.

Conclusion – seasonal, quick and full of umami

This Brussels sprouts stir-fry with mushrooms, ginger, garlic and soy sauce is a prime example of modern fusion cuisine: Asian-inspired, but with seasonal ingredients that are in season in this country.
The dish is light, healthy and incredibly aromatic – ideal for anyone who likes vegetarian stir-fries that are still filling.

The wok Hei gives the Brussels sprouts that slightly smoky depth, the mushrooms add umami, and the sauce made from soy sauce, oyster sauce and sesame oil combines everything into a harmonious whole.
A simple, quick recipe that will win over even Brussels sprouts sceptics.

So: turn on the wok, turn up the heat, add the ingredients – and enjoy!

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