Towards late Brussel sprouts season, these mini-cabbage-like heads are certainly gets bigger and bigger at the grocery store which I frequent. Small and compact-head peak season Brussel sprouts are usually more tender and have a sweeter flavor than large ones.
Brussel sprouts have been steamed and roasted before. However since the late-season Brussel sprouts are larger and look more like cabbage anyway, why not stir-fry them this time, like cabbage.
To add a variety of vegetables in a plate, there are also diced green beans, sliced carrots and shiitake mushrooms in this easy and light stir-fry
Brussel Sprouts, Green Beans, Shiitake Mushrooms Stir-Fry 四季豆香菇清炒甘蓝小包菜
2 cloves garlic bruised and minced, 2-3 thin slices of ginger, 1/2 carrot thinly sliced, about 12 green beans finely diced, 2-3 fresh shiitake mushrrooms thinly sliced, 5-6 Brussel sprouts thinly sliced to shreds, 1tsp soy sauce, pinch of ground white pepper to taste.
In a lightly oiled pan, fry the ginger, and garlic to aromatize. Add the carrots, green beans and saute about 5 minutes. Add the mushrooms, and continue to saute, adding the soy sauce while frying and mixing the vegetables thoroughly. Then add the shreds of brussel sprouts and saute for about 5 minutes, cover the pan, and allow the steam of the mixture to cook through all the vegetables. Dash of ground white pepper to taste.
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Tag: brussel sprouts, stir fry brussel sprouts
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