Annie Laus Garlic Stir Fried Brussels Sprouts Recipes
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.
SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
BRUSSELS SPROUTS WITH GARLIC AND CHEESE
Provided by Robert Farrar Capon
Categories side dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook the brussels sprouts, uncovered, in water salted to taste until they are just tender, not soft. Drain, shock under cold water, drain again and set aside until needed.
- Melt the butter in a deep pot over low heat and saute the garlic briefly until soft but not browned. Stir in the lemon juice and set the mixture aside till needed.
- At the last minute, heat the butter-garlic-lemon mixture, add the brussels sprouts and toss gently until heated through. Add the grated cheese, toss lightly once again and serve
STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS AND SHERRY
This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.
Provided by Tara Parker-Pope
Time 15m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 253 milligrams, Sugar 3 grams, TransFat 0 grams
FRIED BRUSSELS SPROUTS
Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!
Provided by Brandi Ratcliff
Categories Side Dish Vegetables Brussels Sprouts
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
- Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 16.7 g, Cholesterol 15.1 mg, Fat 6 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 378.8 mg, Sugar 9.3 g
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