tablespoons vegetable or canola oil pounds Brussels sprouts, tips removed and sliced in half shallot, diced cloves garlic, minced teaspoon freshly ground black pepper tablespoon soy sauce teaspoon sesame oil tablespoon rice wine vinegar or cooking sherry Sesame seeds, optional Salt to taste
Heat the oil in a wok or large non-stick skillet over medium-high heat. Add the Brussels sprouts, stir to coat them in the oil, then spread them out in an even layer across the bottom of the pan. Saute for five minutes, turning halfway through, until the sprouts have developed a nice, golden char on the outside.
Reduce the heat to medium. Add the shallots and sauté until soft, about 2-3 minutes. Add the minced garlic and sauté for another 30 seconds until the garlic is fragrant. Add the pepper, soy sauce, sesame oil and rice wine vinegar. Cover the pan and let the Brussels sprouts steam for two minutes.
Remove the pan from the heat and sprinkle with sesame seeds. Season with salt. Serve warm.
61 kcal per serving
2.5 g per serving
6.4 g per serving
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