Stir Fry Brussels Sprouts And Mushrooms Recipes

BRUSSELS SPROUTS AND MUSHROOMS RECIPE

Steps:

• In a large, heavy pan, melt butter until light and foamy.
• Add diced onion to pan and let soften and become fragrant, about 5 minutes.
• Add garlic and stir, let soften, about 1 minute.
• Stir in brussels, fresh cracked pepper, and mushrooms.
• Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
• Pour in chicken stock and adobo seasonings, mix well.
• Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
• Serve and enjoy!

BALSAMIC GARLIC BRUSSELS SPROUTS AND MUSHROOM STIR FRY

Steps:

• Heat the sesame oil in a large skillet over medium/high heat. Once the oil is shimmering add the mushrooms. Cook the mushrooms for 10 minutes until slightly caramelized.
• Add the onions and Brussels sprouts. Season with salt and pepper. Try to keep all the sprouts cut side down to halp caramelize them. Cook for another 5 minutes.
• While the Brussels sprouts are caramelizing, mix the sauce. Combine the garlic, cilantro, Worcestershire, balsamic, soy sauce, fish sauce, sriracha, and stock along with a pinch of salt and a few turns of black pepper. Whisk to combine.
• Increase the heat to high. Mix int he sauce to the pan to get all the veggies coated. Once the sauce is bubbling, cover the pan with a lid, and cook for 5 more minutes.
• Serve the stir fry on top of rice with green onions as garnish along with more sriracha sauce and soy sauce as you see fit.

STIR-FRY BRUSSELS SPROUTS AND MUSHROOMS

Steps:

• Slice the brussels sprouts, mushrooms, and onion. Mince or finely chop the garlic.
• In a small bowl add all the stir-fry sauce ingredients and mix until well blended. Set aside
• In a hot wok, drizzle 1 tbsp canola oil, add crimini mushrooms and stir-fry on medium heat until tender. Set aside
• In the same wok, drizzle 1 tbsp canola oil. Saute onion for a minute. Add brussels sprouts, stir-fry for 2 minutes, then add garlic. Stir-fry for another 2 minutes or until tender but still firm.
• Add the stir-fry sauce and cooked mushrooms. Stir-fry for another 2 minutes until the sauce thickened.

STIR-FRIED BRUSSELS SPROUTS

Steps:

• Cook one 12-ounce bag shaved Brussels sprouts, 4 ounces sliced mushrooms and a pinch of salt in a skillet with vegetable oil until crisp-tender, 5 to 6 minutes, stirring halfway through. Push the vegetables to one side. Add 1 teaspoon oil and 1 minced garlic clove; cook 20 seconds. Add 3 tablespoons Asian sweet chili sauce and 1 tablespoon fish sauce; toss. Top with chopped cilantro and mint.

MUSHROOM AND BRUSSELS SPROUT STIR-FRY

Steps:

• In a wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering. Add the mushrooms and sauté until soft, adding a bit of water if necessary. Remove the mushrooms and set aside.
• Pour remaining oil into the wok and add the garlic and Brussels sprouts. Stir-fry the vegetables, adding the rice wine, fish sauce, and cooked mushrooms, and continue stirring 15-30 seconds so the liquid can evaporate. Remove from the wok and serve immediately.

BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

BRUSSELS SPROUTS AND NOODLE STIR-FRY

Steps:

• Break spaghetti into pieces. Cook according to package directions; drain. Return spaghetti to hop pan; cover and keep warm.
• (Trim Brussels sprouts like mini cabbages, removing the stems and wilted or damaged outer leaves. Rinse and pat dry. Cut sprouts crosswise into thin (about 1/4-inch) slices. They will then cook quickly and evenly, but overcooking will make them mushy and smelly.).
• In a large skillet over medium-high heat, heat oil. Add onion and garlic; cook for 1 minute.
• Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute more.
• Add broth and soy sauce (and desired protein, if any). Cook about 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
• Remove from heat.
• Stir in cooked spaghetti, carrot, and cilantro. Sprinkle with almonds.
• Serve immediately.

BRUSSELS SPROUTS AND CHICKEN STIR FRY

Steps:

• Whisk egg white and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil Brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
• In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
• Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
• Stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the Brussels sprouts and stir-fry 1 minute.
• Make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
• Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.

STIR-FRIED BRUSSELS SPROUTS

Steps:

• Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
• Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
• Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.

PAN-FRIED BRUSSELS SPROUTS AND MUSHROOMS WITH THYME

Steps:

• Combine Brussels sprouts, mushrooms, olive oil, thyme leaves, mustard, salt, and pepper in a large bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add Brussels sprouts and cook for 4 minutes. Stir and cook for 4 minutes more. Increase heat to high and cook, stirring constantly, for 2 minutes more.