BRUSSELS SPROUTS WITH MUSHROOMS AND GINGER
Using a wok for this recipe gives you the charred flavor you would get from roasting or grilling and the tenderness you would get from braising but in half of the time. Using a skillet works, too, but you'll end up with less char. Add some chopped water chestnuts if you have them on hand for a little crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the shiitake caps into bite-size pieces (quartered or halved, depending on the size).
- Heat 2 tablespoons of the vegetable oil over high heat in a wok or large skillet. When almost smoking, add the mushrooms, season with salt and pepper and cook until browned and slightly crispy, 3 to 4 minutes, stirring once halfway through. Resist the urge to move them too much unless they are burning. Remove to a plate. Lower the heat to medium-high and add the remaining tablespoon oil and the Brussels sprouts. Season with salt and pepper and cook until browned or charred on one side, about 3 minutes. Stir in the ginger and cook until aromatic and slightly browned, stirring constantly, about 15 seconds. Reduce the heat to medium. Add the chicken broth (the sprouts should be just submerged in the liquid) and cook at a rapid simmer until the sprouts are tender when pierced with a knife and the liquid has boiled away, 6 to 8 minutes more.
- Return the mushrooms to the wok, fold to combine and season. Serve on a platter.
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Ade Lucax
[email protected]I'm always looking for new ways to cook Brussels sprouts. This recipe is definitely a keeper!
Sharozgill 123
[email protected]This recipe is a great way to use up leftover vegetables. I often have leftover Brussels sprouts and mushrooms, and this is a great way to use them up.
Mussa Chacha
[email protected]I love how versatile this recipe is. I've used different types of mushrooms and even added some chopped bacon. It's always delicious.
Ali Bro Ali Bro
[email protected]I've made this recipe several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Jashyra Jordan
[email protected]I'm not a big fan of Brussels sprouts, but this recipe made me change my mind. The ginger and mushrooms really balance out the flavor of the sprouts.
Muhammad Fayaz
[email protected]This recipe is easy to follow and the results are always great. I highly recommend it!
AVISHEK PLAYS
[email protected]I love the combination of Brussels sprouts, mushrooms, and ginger. It's a unique and delicious dish that I always enjoy.
Damon Brown
[email protected]This is one of my favorite recipes to make in the fall. The Brussels sprouts and mushrooms are always fresh and flavorful.
James Rogers
[email protected]I made this dish for my family and they all loved it! Even my picky kids ate their Brussels sprouts without complaining.
Mehboob Ali mehboob
[email protected]This recipe is a great way to use up leftover Brussels sprouts and mushrooms. It's also a great side dish for any occasion.
Md Rashed Hasan
[email protected]I love how this dish is both healthy and flavorful. The Brussels sprouts and mushrooms are packed with nutrients, and the ginger adds a nice spicy kick.
Diyor Jòrayv
[email protected]This recipe is a keeper! It's easy to follow and the results are delicious. I'll definitely be making it again.
Kimberly Stevens
[email protected]I've never been a fan of Brussels sprouts, but this recipe changed my mind! The ginger and mushrooms really elevated the dish and made it something special.
Zethu Sithole
[email protected]This dish was an explosion of flavors! The Brussels sprouts, mushrooms, and ginger complemented each other perfectly. I especially loved the crispy texture of the sprouts and the umami flavor of the mushrooms.