Stir Fried Brussels Sprouts Recipes

STIR-FRIED BRUSSELS SPROUTS

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

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

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.

STIR-FRIED BRUSSELS SPROUTS

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.

STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS AND SHERRY

Steps:

• Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves. Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down. Cut scant 1/4-inch-thick slices to make about 6 cups. Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water. Put the colander into the salad spinner and spin to remove excess water. Combine the sherry and soy sauce in a cup. Combine the salt and pepper in a small dish.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant. Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green. Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated. Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated. Sprinkle with the pine nuts.

BRUSSELS SPROUTS AND NOODLE STIR-FRY

Steps:

• Break spaghetti into pieces. Cook according to package directions; drain. Return spaghetti to hop pan; cover and keep warm.
• (Trim Brussels sprouts like mini cabbages, removing the stems and wilted or damaged outer leaves. Rinse and pat dry. Cut sprouts crosswise into thin (about 1/4-inch) slices. They will then cook quickly and evenly, but overcooking will make them mushy and smelly.).
• In a large skillet over medium-high heat, heat oil. Add onion and garlic; cook for 1 minute.
• Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute more.
• Add broth and soy sauce (and desired protein, if any). Cook about 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
• Remove from heat.
• Stir in cooked spaghetti, carrot, and cilantro. Sprinkle with almonds.
• Serve immediately.

STIR-FRIED BRUSSELS SPROUTS

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.

SPICY STIR-FRIED SPROUTS

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.

ASIAN STIR-FRIED BRUSSELS SPROUTS

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.