No oil broccoli Brussels sprouts stir-fry is so delicious! You’ll want to make this time and time again, using whatever vegetables you have on hand. Making stir-fry without oil is so satisfying. I never liked the oil all over my lips when eating stir-fry and this is the perfect remedy for that. Once you have made this, you can enjoy experimenting with vegetable and broth amounts to suit your needs.
While it looks like there is a lot of vegetable slicing and prep, that is pretty much all there is to cooking this delectable dish. Once the veggies are in the wok or skillet, the cooking only takes about 10 minutes and then you are ready to eat! Prepping the Brussels sprouts probably takes the most time, since you have to cut off the stem end and remove some of the outer leaves on each sprout. But compared to hanging over a hot stove, that’s not too bad.
I hate wasting any food or ingredients. If you don’t feel like you use fresh ginger enough to keep it around, try freezing it! I buy a piece of ginger root and peel it with a potato peeler when I get home. Then I wrap it in aluminum foil or any tight wrapping to prevent freezer burn. I just pop it in the freezer, then shave pieces off with the potato peeler as needed! It works like a gem.
Depending on what I feel like, I use both soy sauce and coconut aminos soy free seasoning sauce (it looks like soy sauce). If you haven’t tried coconut aminos, the taste is very similar to soy sauce. Each bottle will contain a wide range of amino acids, B vitamins, minerals, and has a low glycemic index. You can find a bottle of coconut aminos in most grocery stores. Coconut aminos are much lower in sodium (90mg as opposed to 590mg in the same amount of low sodium soy sauce).
I use red and yellow bell pepper in this recipe, but any bell pepper can be used. I like varying the colors in the dish. Even if you are cooking for yourself, it’s important to make the food vibrant. Colorful food looks inviting and varying the colors also varies what nutrients you are getting. So when you start selecting your own stir-fry vegetables, keep that in mind.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1-1/2 tablespoons rice vinegar or rice wine vinegar
- 2 tablespoons soy sauce or coconut aminos
- 2 teaspoons sugar (optional)
- 1 cup vegetable broth or stock or up 2 cups, as needed
- 1 cup broccoli florets about 3 ounces
- 1 cup Brussels sprouts cleaned and cut in half, about 5 ounces
- 1 cup yellow onion chopped, about 1/2 large onion
- 2 cloves garlic minced
- fresh ginger about 1/2 inch x 1 inch piece, chopped small
- 1/2 cup red bell pepper sliced and chopped large, about 1/2 pepper
- 1/4 cup yellow bell pepper sliced and chopped large, about 1/4 pepper
- 2 cups fresh mushrooms cleaned and sliced
- 3/4 cup shredded carrots
- black pepper to taste
Ingredients
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|
- Cut up all of the vegetables, garlic and ginger and measure the rice vinegar, soy sauce, and sugar. Set aside.
- In a wok or large skillet, heat 1 cup of vegetable broth to a simmer.
- Add the broccoli, brussels sprouts, onion, garlic, ginger and the bell peppers to the broth. Set a kitchen timer for 10 minutes. Continue cooking and stirring the vegetables for 4 minutes. Add any additional broth as needed throughout cooking.
- Add the mushrooms to the wok or skillet and continue to cook for the remainder of the 10 minutes, stirring often. With three minutes left on the timer, add the shredded carrots, rice vinegar, soy sauce, and sugar. Continue stirring and cooking for 2 to 3 minutes longer, until the onions are translucent and the vegetables have softened somewhat.
- Add black pepper to taste. Serve the vegetables alone or over rice or quinoa, with additional soy sauce on the table.
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