Stir Fried Brussels Sprouts With Shallots Hazelnuts And Sherry Recipes

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.

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.

STIR-FRIED BRUSSELS SLAW

Steps:

• In a bowl (or a jam jar), whisk together the white wine vinegar, balsamic, mustard, 1 teaspoon of salt and 1 tablespoon of olive oil.
• Heat a wok or large frying pan over medium-high heat until hot, add the remaining tablespoon of olive oil and toss in the Brussels sprouts. Stir fry for about 2 minutes, shaking the pan, until the sprouts are just starting to color.
• Add enough dressing to just coat the sprouts; any leftover dressing will keep in the fridge for 2 weeks to use as a salad dressing.
• Give them a good toss, then tip into a serving bowl. Scatter over the parsley to garnish.

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.

BRUSSELS SPROUTS IN HAZELNUT BUTTER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
• Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
• Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
• Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
• Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.
• Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.

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.

ROASTED BRUSSELS SPROUTS WITH HAZELNUTS

Steps:

• Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.

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.

BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE

Steps:

• Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
• Preheat oven to 475 degrees F (245 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
• While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS

Steps:

• Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
• Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.