STIR-FRIED BRUSSELS SPROUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook one 12-ounce bag shaved Brussels sprouts, 4 ounces sliced mushrooms and a pinch of salt in a skillet with vegetable oil until crisp-tender, 5 to 6 minutes, stirring halfway through. Push the vegetables to one side. Add 1 teaspoon oil and 1 minced garlic clove; cook 20 seconds. Add 3 tablespoons Asian sweet chili sauce and 1 tablespoon fish sauce; toss. Top with chopped cilantro and mint.
ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS
Provided by Molly O'Neill
Categories Side Thanksgiving Vegetarian Quick & Easy Fall Winter Family Reunion Healthy Vegan Brussels Sprout Potluck Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- 1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper.
- 2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
- 3. Taste and adjust seasoning with salt and pepper. Serve immediately.
SUPERB STIR FRIED BRUSSELS SPROUTS
If you've never stir fried sprouts before, then dust off that wok and get to it! Tnis is a superb way to handle Brussels sprouts, crisp, tender and tasty!!!
Provided by MarieRynr
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat your wok over high heat until very hot, add the olive oil and swirl around once.
- Now add the garlic and stir fry for a few seconds to scent the oil.
- Immediately tip in the sprouts (before the garlic has a chance to burn) and stir fry constantly for about 4 minutes until the sprouts are cooked-you are aiming for tenderness with a residual crunch.
- Stir in the sun dried tomato strips, the lemon zest and lemon juice to taste; then stir fry for a final 30 seconds or so.
- Taste and season with salt and pepper if necessary.
Nutrition Facts : Calories 113.3, Fat 8, SaturatedFat 1.1, Sodium 36.2, Carbohydrate 9.9, Fiber 3.3, Sugar 2.1, Protein 3.2
ASIAN STIR-FRIED BRUSSELS SPROUTS
Make and share this Asian Stir-Fried Brussels Sprouts recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
- Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
- Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
- Toss with sesame oil and serve warm.
STIR-FRIED BRUSSELS SPROUTS
Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.
Provided by Genevieve Ko
Categories easy, quick, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
- Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
- Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.
SPICY STIR-FRIED SPROUTS
Bored of boiled sprouts? Try them stir-fried with a chilli kick. Great with roast pork or turkey
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Cook the sprouts in boiling salted water for 3 mins, then drain. Heat the oil in a wok, then stir-fry the chilli, garlic and ginger for 1 min. Add the sprouts, cook for 2 mins, then drizzle with the soy sauce. Give everything a final toss before serving.
Nutrition Facts : Calories 82 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Protein 5 grams protein, Sodium 0.7 milligram of sodium
CHINESE BRUSSELS SPROUTS
Make and share this Chinese Brussels Sprouts recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 15m
Yield 2 cups, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Stir fry sprouts in hot oil with garlic, onion and ginger until nearly done (about 3 min.). Mix slurry ingredients together and add to sprouts. Sprinkle with crushed red pepper. Stir-fry for 2 minutes more. Serve hot with Char Siu Ribs and Steamed Rice.
STIR-FRIED BRUSSELS SPROUTS
Make and share this Stir-Fried Brussels Sprouts recipe from Food.com.
Provided by Lorrie in Montreal
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim Brussels Sprouts.
- Holding by stem end,thinly slice with mandoline or by hand.
- Place in bowl;toss to separate layers.(Can be done ahead,cover and refrigerate for 24 hours).
- In a large skillet,heat oil over medium heat;cook mustard seeds until beginning to pop,1 minute.
- Add garlic;cook for 1 minute.
- Add Sprouts,salt, pepper and sugar,cook,stirring until tender-crisp,8 minutes.
- Toss with lemon juice and serve.
Nutrition Facts : Calories 74.2, Fat 5.2, SaturatedFat 0.7, Sodium 16.6, Carbohydrate 6.2, Fiber 2.2, Sugar 1.5, Protein 2.3
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3.7/5 (8)Author Molly BazServings 8Estimated Reading Time 1 min
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
- Using a paring knife, remove cores from brussels sprouts through stem ends; discard. Peel off leaves all the way down to the very center.
- Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add a quarter of the brussels sprout leaves and cook, tossing once or twice, until bright green and deeply charred in spots, about 4 minutes. Season with salt and pepper; transfer to a platter. Repeat process 3 more times with remaining brussels sprouts and olive oil.
- Finely grate lemon zest over brussels sprouts, then squeeze juice on top. Scatter walnuts over and drizzle with walnut oil. Finish with a few cranks of pepper.
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