Prep time: 15 minutes
Total time: 30 minutes
1 pound|450 grams Brussels sprouts
6 tablespoons canola oil
4 Chinese sausages, sliced diagonally ¼-inch thick
7 ounces|200 grams shiitake mushrooms, stems removed and discarded, mushrooms sliced ¼-inch thick
kosher salt, to taste
3 tablespoons soy sauce
2 tablespoons salted soybeans
3 scallions, trimmed and cut into 1 ½-inch lengths
- Trim the Brussels sprouts. Quarter ⅔ of them lengthwise, then thinly slice the remaining (keep them in separate bowls).
- Heat 2 tablespoons of the canola oil in a wok over high. Add the sausages and cook until crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate.
- Add the mushrooms and cook until golden, 1 to 2 minutes. Season with salt and transfer to the plate with the sausage.
- Add 2 more tablespoons oil and the quartered Brussels sprouts and cook until golden, 2 to 3 minutes. Transfer to a plate, then add 2 more tablespoons oil to the wok. Add the sliced Brussels sprouts and cook until golden, 2 minutes more. Return the sausages, mushrooms, and Brussels sprouts to the wok along with the soy sauce, salted soy beans, and scallions. Cook, tossing to combine, then transfer to a platter and serve.
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