Asian Stir-Fried Brussels Sprouts

"Another awesome way to eat Brussels sprouts....posted for world tour."
 
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photo by Ataira22785 photo by Ataira22785
photo by Ataira22785
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
photo by Boomette photo by Boomette
photo by Chef PotPie photo by Chef PotPie
Ready In:
35mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • 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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Reviews

  1. This was very tasty, I didn't have peanut oil and used canola instead used low-sodium soy sauce with fresh sprouts. I would caution the 2-3 minutes on high for the garlic, it seemed to brown in less than a minute and I was afraid it would become bitter. This was quick to put together...don't forget the sesame oil at the end, I did initially and was glad I looked at the recipe one more time. I also drizzled a bit of seasoned rice vinegar on the finished dish for contrast. Thanks for posting.
     
  2. Awesome. I toasted the sesame seeds first. I also deglazed the pan with some rice wine and reduced that down to serve as a sauce along side. Very yummy.
     
  3. We like brussel sprouts anyway, but the sauce was very good. Sauteed the sprouts until crisp/tender and then added the sauce ingredients. Next time will pre-mix those as the ginger didn't disperse as well as I'd like (my fault), but the method change made this a one-pan dish. thanks for sharing.
     
  4. it was good but my family just don't care for Brussels sprouts.
     
  5. Perfectly cooked w/o the constant scraping/flipping in an oven or in a skillet. Loved it! Followed recipe exactly except for the sesame sauce I forgot to add at the end. Beautiful and delicious. I steamed about 20 very small sprouts for 7 minutes, removed from heat but kept them covered until I was ready w/ the "sauce". Then tossed them in and covered until we were ready to eat, about 15 minutes later. Gorgeous. Thanks for the recipe.
     
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