Stir Fried Brussels Sprouts With Garlic And Chile Recipe Epicuriouscom

CHILI & GARLIC STIR-FRIED BRUSSELS SPROUTS WITH ASPARAGUS

Steps:

• Trim the bottoms of the Brussels sprouts. If you are working with large Brussels sprouts, cut them into quarters. For smaller ones, cut them in half. Rinse the Brussels sprouts once they are cut.
• Snap off the ends of the asparagus. Rinse them under water.
• In a small bowl, mix the fish sauce, soy sauce, brown sugar, potato starch and water. Set that aside.
• Heat the oil in a wok or large sauté pan over high heat. When the pan is hot, add the garlic and chili peppers and stir them immediately. Let them cook for 15 to 20 seconds so that they season the oil.
• Add the Brussels sprouts and cook them for 2 minutes, stirring frequently. If it looks like the Brussels sprouts are burning at the edges, add a splash of water (about 1 to 2 tablespoons) to the pan.
• Add the asparagus and cook for another 2 minutes, stirring frequently. Again, if the vegetables are burning, add a splash of water.
• Give the fish sauce mixture a quick stir and add the mixture to the wok. The sauce should thicken a little. Stir to distribute the sauce on the vegetables. Cook for another 1 to 2 minutes.
• Turn off the heat and plate the vegetables. Serve with rice or your favorite grains!

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.

STIR-FRIED BRUSSELS SPROUTS WITH GARLIC AND CHILE

Steps:

• Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
• Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
• Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.

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.

CRISPY BRUSSELS SPROUTS WITH CHILE CARAMEL

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallot, garlic, chile, lemongrass, and ginger and cook, stirring occasionally, until browned, 6-8 minutes. Stir in fish sauce, scraping up any brown bits. Stir in sugar and 1/2 cup water and bring to a boil; cook, stirring occasionally, until reduced by half, 12-15 minutes. Strain sauce into a medium bowl; discard solids. Let cool.
• Pour oil into a large heavy pot to come 3" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in batches, fry brussels sprouts until brown and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
• Arrange brussels sprouts on a platter, drizzle with 1/4 cup sauce, and toss to coat, adding more sauce if needed. Serve with lemon wedges for squeezing over.

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

Steps:

• Preheat oven to 350°F. 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.
• Do Ahead
• Brussels sprouts can be cored and leaves separated 3 days ahead. Wrap in damp paper towels and store in resealable plastic bags; chill.