Chinese Brussels Sprouts Stir-Fry with Tomato, Lettuce, and Cucumber
🌟Main ingredient:Brussels sprouts
✨secondary ingredients: tomatoes and lettuce
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Only me
Ingredients
1
pound
Brussels
sprouts,
halved
1
tomato,
diced
1
cup
lettuce,
shredded
1
cucumber,
sliced
3
tablespoons
vegetable
oil
3
cloves
garlic,
minced
1
tablespoon
ginger,
grated
2
tablespoons
soy
sauce
1
tablespoon
rice
vinegar
1
tablespoon
honey
Salt
and
pepper,
to
taste
Cooked
rice,
for
serving
Cooking steps
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the Brussels sprouts to the skillet and cook for about 5 minutes, or until they start to brown and become slightly tender.
Push the Brussels sprouts to one side of the skillet to create space.
Add the remaining vegetable oil to the empty space in the skillet.
Add minced garlic and grated ginger to the oil and cook for about 1 minute, until fragrant.
Combine the Brussels sprouts with the garlic and ginger, and mix well.
Add diced tomatoes and cook for another 2 minutes, until the tomatoes are slightly softened.
In a small bowl, whisk together soy sauce, rice vinegar, and honey.
Pour the sauce over the Brussels sprouts mixture in the skillet and stir well to coat all the ingredients.
Season with salt and pepper to taste.
Add shredded lettuce and sliced cucumber to the skillet and cook for another 2 minutes, until the lettuce just begins to wilt.
Remove from heat and serve the stir-fry over cooked rice.
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