Heather gave me this recipe. She said she never liked "those things!" until her mother had a dinner party and fixed them like this. I like them no matter how they are fixed, but must admit, these are one of my favorite ways of having brussels sprouts.
Bright green & fragrant. I found this recipe in a 30-year old Chinese cookbook. I've adapted it for frozen broccoli to make a faster side dish. The color and aroma is great. For fresh brocolli....saute the florets in the ginger oil, add a few tbsp water, cover and steam for 5 mins.
I love broccoli and make it quite often, but it gets boring. This is an easy quick cooking dish that still has a rich buttery flavor with a kick from the red pepper flakes and sauteed onion and a crunch from the croutons. You can always add more butter if you want, but I tend not to use too much, but that is my tastes. You can add more if you want. Serve this with basically anything.
From the All You Magazine Feb 2008. I'm saving it for future events planned in the Spring. I think it would be a great lunch item or even buffet item for parties and holiday gatherings. The article said to try different cheese or swap another veggie depending on your own likes.
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