Stir fried brussels sprouts, yes, SPROUTS!
Are you in the love ’em or hate ’em camp?
I love brussels sprouts. Absolutely 100% adore them.
Sadly though, eating sprouts in our house is a lonely affair; as in if I cook them, I’ll be the only one eating them. However, I can’t stomach them if they’re boiled – YUCK! – and I think the only way they should be cooked is my way (or course haha) and that’s stir fried so that they’re still crisp and slightly crunchy.
My husband hates them with a passion but he used to eat them when I stir fried them. At the time, he said he didn’t mind them as much when I stir fried them but he fessed up recently and told me that he still hates them. He only used to tell me that stir fried sprouts were ok all those years ago so he wouldn’t hurt my feelings. Says it’s nothing against my cooking but he can’t lie anymore, he still hates sprouts. Sigh.
Anyway, he has no taste (in this instance) because sprouts are awesome. They are however a Marmite food so if you love them like I do, you’ll probably want to read my recipe. If you don’t, check back in later this week when I post my crispy oven baked ‘cheep cheep’ chicken recipe. It’s what I ate with my stir fried sprouts last night. 🙂
Lots of love
Stir fried brussels sprouts (side dish for 2)
12-15 brussel sprouts, cut in half
(optional) 1 carrot, sliced
(optional) 1 stick celery, sliced
½ teaspoon sesame oil
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon mirin
1 tablespoon water
1 teaspoon sugar
½ teaspoon salt
1 thumbsized piece of fresh ginger, pounded
2 cloves garlic, pounded with the ginger
In a small mixing bowl, combine all the sauces, except the vegetable oil, with the salt and sugar.
In a very hot saucepan on high heat, heat the oil and then stir fry the pounded ginger and garlic. Once the garlic starts turning brown, throw in all your vegetables. Try and turn all the brussel sprouts cut side down on the pan. Pour over your sauce over your veg and leave it to fry (do not toss the vegetables) for 2 minutes. most of the sauce should have evaporated while caramelising the flat side of the brussel sprouts. If you like your sprouts softer, let them stir fry for another minute but if you like them crisp and crunchy like me, 2 minutes is all you’ll need.
I ate mine with a piece of crispy oven baked chicken wing and a small portion of steamed white rice.