Annie Laus Garlic Stir Fried Brussels Sprouts Food

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 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 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.

SUNRABBIT'S POTATO BRUSSELS-SPROUTS SEITAN MUSHROOM STIR-FRY

Steps:

• First get your potatoes roasting. Start by preheating your oven to 400 degrees F and lining a large baking sheet with parchment paper.
• Combine olive oil with salt, garlic powder, paprika, and pepper. I like to mix it all up and pour it into a ziploc bag, add the cubed potatoes, seal it up, and shake well to coat the potatoes with oil and spices. You could also add everything into a large mixing bowl and stir until coated.
• Spread potatoes out on baking sheet and roast for 30-40 minutes, until tender and slightly browned.
• While the potatoes are roasting, prep your Brussels sprouts in much the same way you did the potatoes--line a baking sheet with parchment paper, mix the sprouts with the lemon juice, oil, salt, pepper, and pine nuts (either in a ziploc bag or a mixing bowl) and spread the coated sprouts out on the baking sheet. Set aside until potatoes have only about 15 minutes of cooking time remaining, then scoot them over and slide your Brussels sprouts in next to them. Let them roast for the remaining 15 minutes, or until they turn a lovely golden-brown.
• As soon as your potatoes are in the oven and your Brussels sprouts are prepped and ready to go, get to work on the stir-fry. Melt the coconut oil in a large skillet and add onions and garlic. Saute until onions are soft and garlic is just beginning to brown.
• Add mushrooms and seitan sausage and stir-fry until heated through, adding salt and pepper as you go (to taste).
• Add fresh raw spinach leaves and stir-fry just until wilted. then remove skillet from heat.
• Toss roasted potatoes, roasted Brussels sprouts, and stir-fry mixture in skillet or large pot/bowl. Serve hot!

ASIAN STIR-FRIED BRUSSELS SPROUTS

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.

ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS RECIPE | EPICURIOUS.COM

Steps:

• 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.
• 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.
• Taste and adjust seasoning with salt and pepper. Serve immediately.
• Reprinted with permission from One Big Table: A Portrait of American Cooking by Molly O'Neill, (C) 2010 Simon & Schuster