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. X Search. Ingredient Substitution Guide. Like this recipe? Miso Squash Soup Florence Fabricant. Classic Apple Pie Melissa Clark.
This is a pretty good recipe, but I second the people who have made a few changes that make it even better. First of all : blanching the sprouts in boiling water first helps a lot in making sure you don't undercook them.
It also keeps the inside of them soft and juicy. Secondly, don't be conservative on the olive oil. Keep adding as you need it, you don't want the sprouts to dry out. Thirdly : Don't be afraid to cook it a bit longer. I've cooked this dish twice now and it's definitely better when it's not undercooked. It's not as hard to overcook Brussel Sprouts as the recipe says.
Finally : It's a nice side to something like Veal, or another meat dish, but if you want to make this a delicious vegetable pig-out; I second the comments of other reviewers : Add bacon, or other bits and pieces. Be creative. I always par-boil whole sprouts, ice them, then cut in half before adding to the pan. They will cook faster and not be so tough. I also have been making brussel sprouts this way for a long time. I don't usually bother with the garlic even though I love garlic in almost everything.
The key to getting them right is to put the cut side down on the bottom of the pan and cook at a slightly higher temperature for a bit longer. Don't be afraid if they get a bit blackened. My kids love them and fight over the crispy bits. You will need to cook the brussels sprouts much longer than the recipe calls for if you want them to cook all the way through.
I cooked mine for almost 10 minutes in a cast iron pan on medium-high heat. I have been cooking brussels sprouts this way for years. I par boil them for three minutes before stir frying and fry them longer allowing them to caramelize. Save Story. To revisit this recipe, visit My Account, then View saved recipes. Ingredients Serves 4 to 6 1 tablespoon extra virgin olive oil. I love the garlicky smell, but I find that if I use minced garlic, the burnt garlic smell overpowers the brussels sprouts, so I like it better if I just use whole garlics and slightly bruised them.
Categories: Side Dish Vegetarian. Cuisine: American. Ingredients: Vegetables. Print Recipe. Love brussel sprouts. Love this recipe. Great flaovors.
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