Yeah, we're still in quarantine in our cabin, and that means more culinary jazz. I changed up the amounts quite a bit. I added jalapeno, too, since I had some on hand with no plan to use it otherwise. Also swapped in EVO instead of coconut oil, coconut aminos instead of soy sauce, agave syrup instead of maple, and the liquidy part of tahini instead of sesame seed oil.
Source: Foraged Dish | Serves: 4 | Time: 20 min
Ingredients
1 lb #BrusselsSprouts, trimmed and halved
1 cup #mushrooms, destemmed and sliced (I used cremini)
1 jalapeno, deseeded and chopped
1 tbsp EVO
1 tbsp minced garlic
2 tbsp coconut aminos
1 tbsp agave syrup
1 tbsp tahini (the most liquidy part)
1-2 tbsp sesame seeds
Rice or noodles, to serve
Sriracha, to serve (I do like things on the spicy side)
Instructions
Heat oil in a wok or skillet over medium heat until it glistens. Add mushrooms and brussels sprouts to the pan, stirring briefly. Allow veggies to cook for 10 minutes, stirring occasionally. Mushrooms should begin to soften and sprouts should start to brown just on the edges.
Add minced garlic to the pan, and cook for 3 more minutes, stirring every minute or so.
Drizzle aminos, agave syrup, and tahini into pan and stir. Cook for 3 more minutes.
Add sesame seeds to taste, and remove from heat. Serve hot. Put it over rice if you'd like. Trying to limit how much carbo loaded rice I put in my mouth these days, though.