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If you love this veg, then you’ll flip over these easy yet tasty stir fried brussels sprouts.
Stir Fried Brussels Sprouts?
In fact, stir fried brussels sprouts are a real treat! Knowing that brussels sprouts are not a lot of peoples’ favorite veg, I’m encouraging you to give them a try prepared this way.
The reason that sprouts are bypassed by some is that sprouts, more often than not, are overcooked. Sometimes overcooked beyond belief. When cooked to perfection, they are sweet and crunchy. Stir frying is one of the best ways to cook them. The risk of overcooking is slim by this method.
Do It Right
As with anything you do, it’s best to do it the right way for the best results.
They key to success with brussels sprouts, beyond not overcooking them is the proper preparation. With this recipe you start with fresh brussels sprouts so there’s a bit of attention that has to be paid to them.
Firstly comes choosing sprouts that are at their peak of freshness. If you grow them yourself, this won’t be a problem. However if you get them from the produce department in your market you’ll have to give them the onec-over. They’re sold loose so you can. Try to avoid those that are bagged already.
The very best tutorial I found comes from the experts at TheKitchn. It’s comprehensive and full of great information.
As with all stir frying, it’s done very quickly at high heat so you cannot slack here. Stir frying demands your full attention. The benefit is that it’s very quick so it’s not like a watch pot.
If the sprouts get singed on the edges, that will add great flavor. If your heat is high enough it will happen and be totally delicious.
I might add that if you want to get more adventurous with this veg, my maple roasted brussels sprouts have converted many a hater into a lover, so do try them!
Stir Fried Brussels sprouts
- 1 lb fresh Brussels sprouts
- 1 cup sliced water chestnuts
- 2 cloves garlic crushed
- 2 tbs oil
- 1 tsp dark sesame oil
- 1 tsp salt
- Prepare Brussels sprouts by trimming the root end and cutting a cross in the bottom--this helps them cook faster. Bring a large pot of water to the boil and add 1 tablespoon of salt. Add the Brussels sprouts and boil for 5 minutes. Drain and plunge into very cold or ice water. Drain thoroughly.
- When sprouts are cool enough to handle, cut them in half.
- Heat a wok or large deep skillet over medium-high heat. Add the oil and when the oil shimmers, add the sprouts, water chestnuts garlic and salt. Stir fry until the sprouts are deep vibrant green; about 4 minutes. Drizzle with sesame oil and toss to coat. Add any salt at this point if you need to.