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
BRUSSELS SPROUTS AND RED PEPPER
These are a must-have side on our Thanksgiving table. When choosing fresh brussels, choose small ones, they are more tender. You can toss in some pretty lemon slices to garnish. Some toasted nuts might be nice too. My husbands family likes to sprinkle brussels sprouts with balsamic vinegar at the table. I prefer them without. Unsure yields/times.
Provided by charlie 5
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender.
- Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.
STIR-FRIED BRUSSELS SPROUTS WITH RED PEPPER
Look for fresh, tight Brussels sprouts with no discolored leaves or yellowed parts. If possible, buy them on the stalk and cut them off yourself, or buy them from bulk bins so you can pick through and get the freshest ones possible.
Provided by Bruce Weinstein
Categories Side dishes
Yield four.
Number Of Ingredients 10
Steps:
- Trim any tough exterior leaves from the Brussels sprouts and halve each lengthwise. Slice each half lengthwise into thirds. Set aside. Heat the oil in a large wok or 10-inch straight-sided skillet over medium-high heat. Add the scallions, ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the Brussels sprouts and cook, stirring constantly, until they are bright green, about 4 minutes. Add the bell pepper, soy sauce, and vinegar. Cover the wok or skillet, reduce the heat to low, and simmer until the Brussels sprouts are crisp-tender, 6 to 8 minutes. Uncover the wok or skillet, raise the heat to high, and bring the sauce to a full boil, stirring constantly, until reduced to a glaze, about 1 minute. Season to taste with salt and serve.
Nutrition Facts : ServingSize four., Calories 130 kcal, Fat 60 kcal, SaturatedFat 1 g, TransFat 7 g, Carbohydrate 14 g, Fiber 5 g, Protein 5 g, Sodium 440 mg, UnsaturatedFat 5.5 g
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.
BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY
An Asian style way to enhance Brussels Sprouts! I created this for a quick and easy side for leftover Lo Mein noodles.
Provided by AcadiaTwo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and remove hard ends from Brussels Sprouts.
- Clean and remove stem and seeds from bell pepper.
- Clean and remove woody sections of asparagus.
- Course chop Brussels sprouts, asparagus and bell pepper.
- Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
- Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
- Add water and cook an additional 5 minutes or until vegetables are tender.
- Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!
STIR-FRIED TURKEY AND BRUSSELS SPROUTS
A stir-fry is always a great way to use a little bit of leftover meat with a lot of vegetables. This one is quickly accomplished because the turkey is already cooked and it's thrown into the colorful, gingery mix at the last minute. Once you add the turkey it's important to stir-fry only long enough to heat the turkey through or it will be dry and stringy. If you are making this just after Thanksgiving and you happen to have leftover Brussels sprouts too, then you can reduce the cooking time even more, adding them along with the turkey after you've stir-fried the red peppers, and just stir-frying to heat through.
Provided by Martha Rose Shulman
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.
- Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.
- Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 690 milligrams, Sugar 6 grams, TransFat 0 grams
BRUSSELS SPROUTS WITH GREEN PEPPERS
What an easy recipe! Not only does this go well with almost any meal, but the pepper, celery and onion add to its nutritional value. -Diane Hixon of Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan with 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 7 minutes. Meanwhile, in a large nonstick skillet, saute the green pepper, celery and onion in butter for 2 minutes. Drain brussels sprouts and add to vegetable mixture. Sprinkle with salt and pepper. Cook and stir for 3-5 minutes or until sprouts are tender.
Nutrition Facts : Calories 82 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 212mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
TOFU STIR-FRY WITH BRUSSELS SPROUTS
I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tablespoons coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer., Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.
Nutrition Facts : Calories 268 calories, Fat 16g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 8g fiber), Protein 13g protein.
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.
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