Description

This Five-Spice Brussels Sprouts and Sausage Stir-Fry is a vibrant, flavorful dish combining tender-crisp Brussels sprouts with savory sausage and a fragrant blend of five-spice powder and Asian-inspired sauces. Perfect for a quick weeknight dinner, this stir-fry offers a delicious balance of spicy, sweet, and savory notes, enhanced with fresh aromatics and toasted sesame oil.

Ingredients

Scale

Vegetables and Aromatics

1 lb Brussels sprouts, trimmed and halved
1 red bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 green onions, chopped

Protein

1 lb sausage, sliced (Italian, chicken, or pork)

Oils and Sauces

2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sesame oil

Spices and Garnish

1 tablespoon five-spice powder
Sesame seeds, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Ingredients: Trim and halve the Brussels sprouts carefully to ensure even cooking. Slice the sausage, red bell pepper, and onion into bite-sized pieces. Mince the garlic and fresh ginger finely to release their flavors.
Cook Sausage: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced sausage and cook for about 5 to 7 minutes until browned on all sides and cooked through. Remove the sausage from the pan and set aside to keep warm.
Cook Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the Brussels sprouts and cook for about 5 minutes, stirring occasionally, until they begin to brown and soften slightly. Then add the red bell pepper and sliced onion, cooking for an additional 3 to 4 minutes until the vegetables are tender yet retain a slight crispness.
Add Aromatics and Spices: Add the minced garlic and ginger to the pan and sauté for about 1 minute until fragrant, taking care not to burn them. Stir in the five-spice powder and cook for another minute to toast the spices and blend the flavors.
Combine and Finish: Return the cooked sausage to the pan with the vegetables. Pour in the soy sauce, rice vinegar, and hoisin sauce, stirring constantly to coat everything evenly. Cook for another 2 to 3 minutes, allowing the sauce to thicken slightly and the ingredients to meld together beautifully.
Add Finishing Touches: Drizzle the sesame oil over the stir-fry and toss gently to combine and enhance the aroma. Garnish with chopped green onions and a sprinkle of sesame seeds if desired.
Serve: Serve the stir-fry hot, ideally over steamed rice or noodles to soak up the flavorful sauce.

Notes

The type of sausage can be varied; Italian, chicken, or pork all work well, adjust cooking time to sausage type.
For added heat, consider adding a pinch of crushed red pepper flakes when cooking the garlic and ginger.
Use a large skillet or wok for even cooking and to avoid overcrowding the pan, which can cause steaming rather than stir-frying.
Leftover stir-fry can be refrigerated for up to 3 days and reheated gently on the stovetop.
Serve with rice or noodles for a complete meal, or enjoy on its own for a low-carb option.