This is such a simple and fast recipe that really goes with any protein. I also just love the look of the whole stalk (although it can yield quite a bit more than 2 pints!). I went into this recipe assuming I had the grating/slicing attachment for my food processor but was already fully committed when I realized I would have to do it the old fashion way. It turned out to be pretty painless and was a great way to work on sharpening my knife skills (sorry, pun intended).
Brussels Sprout Stir-Fry
Serves 4-6 as a side
2 pints (32oz) Brussels sprouts
3-4 tbl toasted sesame oil
3-4 tbl ponzu*
salt & pepper
Sriracha (optional)
*if you do not have ponzu, you can use mirin or rice vinegar (last resort: white wine vinegar) and a squeeze of lemon
1. Rinse the Brussels sprouts and remove any excess or brown stem. Slice thinly: using your basic knife, a mandolin, or food processor if you have the proper attachment.
2. Heat the sesame oil in a large sauté pan until almost smoking, then toss in the Brussels sprouts and about a 1 tsp of salt.
3. Allow the sprouts to char a bit but stir often so they don’t burn, about 5 minutes. Deglaze the pan with the ponzu, making sure to scrape up any brown bits on the bottom, and continue to cook until all the liquid is gone, about 3-5 minutes.
4. Serve with Sriracha if you like some kick!
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