Stir Fried Brussels Sprouts With Shallots And Sherry Recipes

STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS AND SHERRY

Steps:

• Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves. Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down. Cut scant 1/4-inch-thick slices to make about 6 cups. Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water. Put the colander into the salad spinner and spin to remove excess water. Combine the sherry and soy sauce in a cup. Combine the salt and pepper in a small dish.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant. Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green. Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated. Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated. Sprinkle with the pine nuts.

FRIED BRUSSELS SPROUTS

Steps:

• Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
• Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS

Steps:

• 1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper.
• 2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
• 3. Taste and adjust seasoning with salt and pepper. Serve immediately.

STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS, HAZELNUTS, AND SHERRY

Steps:

• In a small bowl, mix the sherry, soy sauce, brown sugar, sesame oil, and cornstarch to blend. Set aside.
• In a large, nonstick skillet over medium-high heat, heat 2T vegetable oil until shimmering. Add the shallots and 1/4 t salt, toss to coat, spread into a single layer, and cook, stirring occasionally, until soft and browned at the edges, about 6 minutes. With a slotted spoon, scoop the shallots onto paper towels to drain, leaving as much oil as possible in the skillet.
• Return the skillet to high heat and heat until the oil is shimmering. Add half the Brussels sprouts and 1/4 t salt, toss to coat, spread into a single layer (with as may cut sides down as possible), and cook, undisturbed, until well browned on the bottom, about 4 minutes. Toss and continue to cook for 3 minutes longer. Scrape into a bowl and set aside. Return the skillet to high heat, add 1 1/2 t oil, and seat until shimmering; repeat to cook the remaining Brussels sprouts.
• Adjust the heat to medium, clear the center of the pan, add the remixing 1 1/2 t oil, and heat for a moment. Add the garlic and cook, stirring and masking it, until fragrant, about 40 seconds. Return the first batch of Brussels sprouts to the skillet and stir to combine. Whisk the soy sauce mixture to recombine, add it to the skillet, and cook, stirring constantly, until thickened, about 45 seconds.
• Add the shallots, hazelnuts, 1/4 t sale, and pepper to taste and cook, stirring constantly, until all the vegetables are glazed with sauce, about 40 seconds. Serve at once.