Tuesday, 16 November 2010

Stir Fried Brussels Sprouts & Mushrooms

You never seem to see Brussels sprouts in Chinese cooking. Don't know why... this worked out very well!

2 to 4 servings
20 minutes

2 cups Brussels sprouts
1 1/2 cups shiitake or button mushrooms, or a blend
1 tablespoons minced fresh ginger
1 or 2 cloves of garlic
1 teaspoon arrowroot or corn starch
1 tablespoon soy sauce
1/3 cup water
2 tablespoons mild vegetable oil

Wash and trim the Brussels sprouts, and cut them in halves or quarters depending on their size. Clean and trim the mushrooms, and cut them in halves or quarters as well.

Peel and mince the ginger and garlic.

Mix the arrowroot or corn starch with the soy sauce and water in a small bowl.

Heat the oil in a large skillet or wok over high heat. Add the Brussels sprouts, and about 1/4 cup of water. Cook, stirring constantly, until the water evaporates and the sprouts are a fairly bright green. They should look about half-cooked to you at this point.

Add the mushrooms, and continue cooking and stirring until the mushrooms soften and brown slightly, along with the sprouts. Add the ginger and garlic, and mix in well. Finally, stir up the starch and liquid, and pour it over the vegetables. Mix in well; it should thicken up and coat the veggies pretty much immediately. Serve at once.

Last year at this time I made Cheese & Potato Soup.

1 comment:

emiglia said...

Wow... never thought to pair Brussels sprouts with mushrooms... I usually toss them with pancetta or bacon, to be honest, but this is much more healthy.

I'm trying to eat more seasonal foods and have posted my top five list of my favorite seasonal foods and ways to use them. Feel free to check them out and give me any advice!