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
lade@yahoo.comI'm always looking for new ways to cook Brussels sprouts. This recipe is definitely a keeper!
Sharozgill 123
sharozgill.139@yahoo.comThis 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
mussa_chacha17@yahoo.comI 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
b-ali@gmail.comI'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
j_j85@yahoo.comI'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
f_muhammad@gmail.comThis recipe is easy to follow and the results are always great. I highly recommend it!
AVISHEK PLAYS
avishek-plays@gmail.comI love the combination of Brussels sprouts, mushrooms, and ginger. It's a unique and delicious dish that I always enjoy.
Damon Brown
brown22@hotmail.comThis is one of my favorite recipes to make in the fall. The Brussels sprouts and mushrooms are always fresh and flavorful.
James Rogers
j.r25@gmail.comI made this dish for my family and they all loved it! Even my picky kids ate their Brussels sprouts without complaining.
Mehboob Ali mehboob
m.mehboob@hotmail.comThis 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
h_m@hotmail.comI 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
j.d@hotmail.co.ukThis recipe is a keeper! It's easy to follow and the results are delicious. I'll definitely be making it again.
Kimberly Stevens
s.kimberly88@yahoo.comI'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
zethus@hotmail.frThis 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.