SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
- Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot.
- Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.
ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS
Provided by Molly O'Neill
Categories Side Thanksgiving Vegetarian Quick & Easy Fall Winter Family Reunion Healthy Vegan Brussels Sprout Potluck Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 4
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 WITH SHALLOTS AND SHERRY
This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.
Provided by Tara Parker-Pope
Time 15m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 253 milligrams, Sugar 3 grams, TransFat 0 grams
STIR-FRIED BRUSSELS SPROUTS WITH GARLIC AND CHILE
Provided by Andy Ricker
Categories Wok Garlic Side Stir-Fry Low Cal Dinner Winter Healthy Low Cholesterol Brussels Sprout Potluck Chile Pepper Bon Appétit Peanut Free Tree Nut Free
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
- Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
- Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.
SESAME STIR-FRIED BRUSSELS SPROUTS
These are SO good! I don't usually have low sodium broth or soy sauce and the dish doesn't turn out overly salty. (Though homemade broth is always best). I usually use an extra 1/2 tsp sesame seeds or so.
Provided by Hoddevik
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine Brussels sprouts and broth in a large skillet, bring to a boil. Cook 6 minutes or until sprouts are just tender, stirring frequently. Drain, return to skillet. Combine water, sugar, cornstarch, soy sauce, and garlic in a small bowl, stir until blended. Add cornstarch mixture to skillet; bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat. Sprinkle with sesame seeds.
Nutrition Facts : Calories 123.2, Fat 2.4, SaturatedFat 0.5, Sodium 715.1, Carbohydrate 19.5, Fiber 6.1, Sugar 5.6, Protein 9.5
BRUSSELS SPROUTS WITH GARLIC AND CHEESE
Provided by Robert Farrar Capon
Categories side dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook the brussels sprouts, uncovered, in water salted to taste until they are just tender, not soft. Drain, shock under cold water, drain again and set aside until needed.
- Melt the butter in a deep pot over low heat and saute the garlic briefly until soft but not browned. Stir in the lemon juice and set the mixture aside till needed.
- At the last minute, heat the butter-garlic-lemon mixture, add the brussels sprouts and toss gently until heated through. Add the grated cheese, toss lightly once again and serve
SUNRABBIT'S POTATO BRUSSELS-SPROUTS SEITAN MUSHROOM STIR-FRY
A delightful, savory stir-fry that really hits the spot. I like to eat it cold the next day for lunch--like a potato salad. :D
Provided by Sunrabbit
Categories Potato
Time 2h25m
Yield 10 , 10 serving(s)
Number Of Ingredients 20
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!
Nutrition Facts : Calories 262.9, Fat 20.2, SaturatedFat 5.9, Cholesterol 21.4, Sodium 1280.8, Carbohydrate 14.6, Fiber 2.8, Sugar 2.5, Protein 7.6
More about "annie laus garlic stir fried brussels sprouts recipes"
STIR-FRIED BRUSSELS SPROUTS - CLEAN FOOD CRUSH
From cleanfoodcrush.com
GARLIC BRUSSELS SPROUTS RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
STIR-FRIED BRUSSELS SPROUTS - H-E-B
From heb.com
STIR-FRIED BRUSSELS SPROUTS RECIPE | BON APPéTIT
From bonappetit.com
ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS | RECIPE
From pinterest.com
ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS
From fooddiez.com
SIMPLE SAUTéED BRUSSELS SPROUTS AND ONIONS RECIPE - THE SPRUCE …
From thespruceeats.com
EASY CRISPY GARLIC PARMESAN AIR FRYER BRUSSEL SPROUTS
From joyfulhealthyeats.com
ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS - MASTERCOOK
From mastercook.com
BRUSSELS SPROUTS AND GARLIC STIR FRY - DAILY COOKING QUEST
From dailycookingquest.com
BRUSSELS SPROUTS STIR FRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GARLIC STIR FRIED BRUSSELS SPROUTS - FIONA'S FOOD FOR LIFE
From fionasfoodforlife.ie
GARLIC PARMESAN SAUTEED BRUSSELS SPROUTS - WATCH WHAT U EAT
From watchwhatueat.com
STIR FRY BRUSSEL SPROUTS | RECIPES WEDGE
From md-bestfreesofts.blogspot.com
FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS - LEITE'S CULINARIA
From leitesculinaria.com
RECIPE STIR-FRIED BRUSSELS SPROUTS WITH GARLIC AND CHILE
From importfood.com
BRUSSELS SPROUTS AND CHICKEN STIR FRY - CHAMPSDIET.COM
From champsdiet.com
STIR-FRIED BRUSSELS SPROUTS | CANADIAN LIVING
From canadianliving.com
ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS | BRUSSELS SPROUTS ...
From pinterest.ca
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
OUR 30 FAVORITE RECIPES FOR BRUSSELS SPROUTS - YAHOO!
From yahoo.com
BRUSSELS SPROUTS STIR-FRY - DELISHANDHEALTHYFOODS.COM
From delishandhealthyfoods.com
BRUSSEL SPROUTS FRIED IN BUTTER {THAT KIDS EAT!}
From cleaneatingwithkids.com
#6 AND #7- ANNIE LAU'S BRUSSELS SPROUTS AND TERIYAKI TOFU
From 500meals.blogspot.com
ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS | BRUSSELS SPROUTS ...
From pinterest.co.uk
PAN FRIED BRUSSELS SPROUTS WITH GARLIC AND LEMON - PALEO GRUBS
From paleogrubs.com
GARLIC BRUSSELS SPROUTS RECIPE - LAURA VITALE - LAURA IN THE KITCHEN ...
From youtube.com
ROASTED BRUSSELS SPROUTS WITH GARLIC AND SESAME — NOURISH
From nourishns.ca
You'll also love