Ingredients
- 4 c halved brussels sprouts
- Kosher salt
- ¼ c sesame oil
- 2 tbsp thinly sliced garlic
- ¼ c low-sodium soy sauce
- 1 tsp vegan worcestershire sauce
- 4 tsp ume plum vinegar
- 2-1/2 teaspoons sugar
- pinch of ground white pepper
- ½ c low-salt vegetable broth
Instructions
Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2–3 minutes. Add next 5 ingredients (soy sauce, worcestershire, plum vinegar, sugar, pepper). Stir-fry for 30 seconds; add broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes. Stir in garlic.
