Asian-style Brussels Sprout for Thanksgiving

Many of us turn away at the sight or smell of brussels sprouts due to some unfortunate experience that gave this super food a bad name. With this simple and easy Vietnamese-style recipe used for many of my vegetable dishes, you might warm up to the idea of eating brussels sprout more often, starting with Thanksgiving. 

 

Brussel sprouts 2

Brussels Sprout Sautéed with Garlic and Soy Sauce

  1. A dozen Brussels sprout washed. Peel off as many of the large individual outer leaves as you can and then quarter the rest.
  2. 4 garlic cloves, finely chopped or minced. I love using my garlic press since it’s a quick way to get minced garlic.
  3. 4 tablespoons of olive oil. I usually use enough olive oil to coat the pan. 
  4. 1/2 teaspoon of sesame oil.
  5. 2 tablespoon of chicken broth or water. Feel free to add white wine instead. 
  6. 2 teaspoon of soy sauce (optional).
 
When I stir-fry vegetables like bok choy and cauliflower in Vietnamese cooking, I add minced garlic (with or without ginger) to COLD oil and COLD pan. I let the pan and oil heat up on very low heat to allow the ginger and garlic to infuse the oil.  Let the garlic sizzle until golden before tossing the brussels sprout in and toss so that each leaf is bathed in the infused oil. Add the chicken broth, sesame oil, and soy sauce. Mix everything well and remove from heat. Avoid overcooking the brussels sprout. 
You can add mushrooms or any other vegetables to the dish. Toss in vegetables that require a longer cooking time first before the sprouts.
Pre-order local and fresh brussels sprout in Silverbrook Farm’s Thanksgiving boxes.
Brussel sprouts

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