I wasn't entirely sure that Brussels sprouts would work in an Asian stir-fry dish, but they are great. I should have known. I frequently use Napa cabbage in my stir-fries, so why wouldn't these mini-cabbages work? They get tender in the cooking process, but they hold up very well to the high heat cooking. Their flavor compliments the other ingredients nicely.
The recipe is very heavy on the vegetables with lots of sprouts and carrots. A little bit of flank steak will please those who crave meat. Fresno chile adds a touch of heat, ginger, garlic, and scallions provide your classic stir-fry aromatics, and an oyster sauce and soy-based sauce mixture rounds everything out with a salty richness.
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| Brussels Sprouts and Steak Stir-Fry |
Highly recommended for long-time lovers of Brussels sprouts - as well as those who are riding the Brussels sprouts bandwagon. ;-)
6 comments:
Mmmmmm..... brussel sprouts.
Right? They are so darned good! I really enjoyed them in this stir-fry.
I've always hated brussels sprouts and keep getting told that I just haven't had them prepared correctly. I say: twenty strikes and they're out.
Yum, interesting way to make those. I usually just cook mine in the oven, though I haven't in a while...
Another delicious recipe. I can't say I've ever actually prepared brussel sprouts - maybe I should give it a try sometime.
Steve - LOL! Yes, Brussels sprouts are definitely a love it or leave it kind of veggie!
Nobel4Lit - roasted Brussels sprouts are awesome. Yum!
Addy, you should give them a try, definitely, They are kind of like little cabbages, and I really like the taste!
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