Brussels sprouts are often overlooked as a stir-fry vegetable, but they’re so good (and kind of addictive) served like this. If you need to get more cruciferous vegetables into your meals, make this sesame stir-fried teriyaki Brussels sprouts a part of your fall and winter repertoire.
Though it takes almost no effort to make the teriyaki-style sauce for this stir-fry, feel free to use your favorite all-natural bottled teriyaki sauce if you don’t have all the ingredients on hand.
What to serve with teriyaki Brussels sprouts
Serve this as a side dish with Asian-inspired rice, noodle, tofu, or seitan dishes. A few ideas:
- Gingery Bok Choy Fried Rice
- Noodles with Shiitake Mushrooms, Napa Cabbage, and Tofu
- Sesame-Ginger Tofu and Edamame Salad
- Hearty Seitan Salad
Ingredients you’ll need
- Brussels sprouts (1 1/2 pounds)
- Soy sauce or tamari
- Dark sesame oil
- Agave nectar
- Rice vinegar or white wine vinegar
- Ginger (fresh or bottled)
- White wine or cooking sherry, optional
- Gochugaru, dried hot red pepper flakes, or sriracha, optional
- Sesame seeds
Explore more …
- Kung Pao Brussels Sprouts
- Crispy Brussels Sprouts with Agave-Mustard Sauce
- Kale and Brussels Sprouts with Crispy Almonds
- Brussels Sprouts with Chard (or Other Leafy Greens)
Stir-Fried Teriyaki Brussels Sprouts

If you need to get more cruciferous vegetables into your meals, make this sesame stir-fried teriyaki Brussels sprouts a part of your fall and winter repertoire.
Ingredients
- 1 1/2 pounds Brussels sprouts
- 1/2 cup good-quality soy sauce or tamari
- 2 tablespoons dark sesame oil
- 2 tablespoons agave nectar
- 2 tablespoons rice vinegar or white wine vinegar
- 2 teaspoons grated fresh or bottled ginger, or more, to taste
- 1 tablespoon white wine or cooking sherry, optional
- Gochugaru, dried hot red pepper flakes, or sriracha to taste, optional
- 2 teaspoons sesame seeds, optional
Instructions
- Trim the tough ends off the Brussels sprouts and cut in half lengthwise through the stem. If any are on the larger side, you can cut them in half again into quarters. Discard any tough or yellowed leaves.
- In a small bowl, combine the soy sauce, sesame oil, agave, vinegar, ginger, and optional wine; whisk together.
- Combine the Brussels sprouts with about 1/2 cup water in a stir-fry pan. Cook over medium-high heat until they just begin to turn bright green, stirring often. Drain out any remaining water.
- Stir in the soy sauce mixture and turn the heat up to high, Continue to stir-fry until the Brussels sprouts are nicely touched with dark brown spots. This should take about 5 minutes. Remove from the heat.
- If you’d like, spice up the dish with gochugaru or another hot seasoning, sprinkle in the optional sesame seeds, and serve.
Notes
Shortcut: In place of the ingredients listed in step 2, use about 2/3 cup of your favorite bottled teriyaki sauce. It should be a sauce with a bit of body, not thin and runny like soy sauce.

See lots more plant-forward salads & sides and tasty stir-fries.
Leave a Reply