Italian Stir Fry With Sprouts Recipes

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.

VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR

Steps:

• Preheat wok or large skillet. Add olive oil.
• When very hot, add all vegetables.
• Stir fry for 3-5 minutes.
• Add bouillon, balsamic vinegar, and water.
• Quickly cover and let steam for 1-2 minutes.
• Season with salt and pepper to taste and toss.
• Sprinke with cheese and serve.

ITALIAN STIR-FRY

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile in a stir-fry pan or large skillet heat olive oil. Crumble and cook Italian sausage until almost done.
• Add garlic, zucchini and onion; stir-fry 2-3 minutes.
• Add tomatoes, parsley, basil and the rest of the seasonings. Stir-fry an additional 1-2 minutes.
• Remove from heat and stir in pasta. You could also plate the pasta and just serve the stir-fry over the top if desired.
• Top with Parmesan cheese and serve immediately.

CLASSIC BEAN SPROUT STIR FRY

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

ITALIAN CHICKEN STIR FRY

Steps:

• Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
• In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
• Remove from skillet and set aside.
• Add remaining oil to skillet and cook onion and garlic until softened.
• Add sweet & hot peppers and rosemary.
• Cook for 10 minutes, stirring occasionally.
• Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
• Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
• Stir in basil.

ITALIAN STYLE BRUSSELS SPROUTS

Steps:

• Clean Brussels sprouts and place a small X in the bottom core of each sprout.
• Place in microwaveable bowl with a half cup of water.
• Cover and microwave 5 minutes.
• Stir and microwave another 4 to 6 minutes, or until tender.
• Drain.
• Place stewed tomatoes in another bowl and microwave until hot.
• Pour over cooked sprouts, and stir.
• Allow to sit for 15 minutes, stirring occasionally.
• When ready to serve, microwave 2 minutes to heat through.
• Sprinkle with Parmesan cheese.

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.

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.

STIR FRIED BRUSSEL SPROUTS

Steps:

• 1. Heat oil in a wok or large frying pan over medium-high heat, then add the garlic, ginger and chili flakes.
• 2. Saute for 1 minute, just until fragrant, then stir in the sprouts and stir-fry until tender and browned at the edges, about 5-7 minutes.
• 3. Meanwhile, in a small bowl whisk together soy sauce, honey, lemon, gluten-free flour, and sesame seeds.
• 4. Pour the soy mixture over the Brussel sprouts in the hot pan, and cook for 2 more minutes or so, until a thick, sticky sauce is formed.