Sautéed Garlic Brussel Sprouts and Carrots

Easy veggie side recipe that is healthy and so flavorful! Brussel sprouts and carrots sautéed under high heat, coated with garlic and chicken flavored bouillon.

4.80 from 5 votes

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Course: Side Dish

Cuisine: American, asian, Chinese

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 103kcal

Author: MinShien

Ingredients

1 lbs brussel sprouts
2 stalks carrots
1 - 2 tbsp minced garlic
2-3 tsp chicken bouillon/ chicken flavor concentrate
1/2 - 1 tbsp vegetable oil

Instructions

Chop brussel sprouts in quarters, and slice carrots. Mince garlic.
Dissolve chicken bouillon/ chicken flavor concentrate (see Note 1) into 1 tbsp of water.
Add vegetable oil to wok and heat up wok under high heat.
Once wok is hot, add minced garlic. After 30 seconds, add Brussel sprouts and carrots to wok. After 3-4 minutes, or until Brussel sprouts and carrots are almost cooked, add chicken bouillon dissolved in water. If it feels too dry, add ~1/2 tsp of water.
Cook for another minute or so, or until vegetable is completely done. Remove promptly and serve. Avoid overcooking.
Serve and enjoy!

Notes

This recipe is written based on cooking with a very hot wok. Cook time may vary slightly depending on your wok/pan.

Note 1: For the chicken bouillon, I recommend using Trader Joe's Chicken Flavor Concentrate or Better Than Bouillon, Chicken Base. Note that different bullion has different salt level, so use according to taste.

Nutrition

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