This recipe was adapted from Shredding the Brussels sprouts gives them a whole new dimension of flavor and texture. If you love the flavors of Asian food, this recipe won’t disappoint. It’s one of my favorites! One serving equals 1 cup cooked vegetable.


1 lb. fresh Brussels sprouts (about 5-1/2 cups)

1 Tbs. organic coconut, sesame, avocado or macadamia nut oil

1 small red onion, finely chopped

1 Tbs. minced fresh ginger root

1 garlic clove

Himalayan sea salt & freshly-ground pepper, to taste

2 Tbs. filtered water (or what is needed)


Trim ends off Brussels sprouts and cut in half lengthwise; then cut crosswise into thin slices.

Heat a large skillet over medium-high heat and add oil. Add Brussels sprouts, stirring 2-3 minutes or until sprouts begin to brown lightly. Stir in onion, ginger, garlic, sea salt and pepper. Add water, reduce heat to medium and cook, uncovered 2-3 minutes or until vegetables are tender.