recipe: Asian Style Stir-Fried Garlic Brussels Sprouts

15min meal, , , ,

Its that time of the year when our local ALDI starts selling bags of brussels sprouts. The good thing about brussels sprouts is that they seem to last for a long time. The bad I think its a pain to prepare. The last time I had any was about a year ago I made Asian Style brussels sprout with bell peppers. That was more ‘free style’ Brussels Sprouts. This time I decided to kinda follow a recipe to make this again Asian Style Stir-Fried Garlic Brussels Sprouts.

Asian Style Stir Fry Brussels Sprouts Recipe

I decided to try another cooking method after looking at a recipe from Bon Appetit. For some reason this time I was also able to prepare the brussels sprouts fairly quickly. I guess practice makes perfect!

Asian Style Stir Fry Brussels Sprouts Recipe

I made this for the Husband and I for dinner and we had it with foil baked fish (post will be up soon!) with rice.

3 cups halved brussels sprouts

salt

2-3 tbs vegetable oil

2-3 cloves of garlic, thinly sliced garlic

2 tbs oyster sauce

2 tsp Thai fish sauce

1 teaspoons soy sauce

1 teaspoons sugar

Pinch of pepper

1/4 cup low-salt chicken broth

Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.

Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Transfer to a small bowl.

Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2–3 minutes. Add oyster sauce, fish sauce, soy sauce, sugar and pepper. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes.

Serve hot.

Asian Style Stir Fry Brussels Sprouts Recipe

recipe: Garlic Mushroom and Spinach Red Quinoa

main course, recipe, , , , ,

Had some mushroom sitting around after making Braised Chicken for my company’s lunch and was craving for something with garlic as well. Since I was home alone for dinner, I made this garlicky mushroom with spinach and red quinoa for dinner. Mushroom posts = the Husband away or dinner for one.

Healthy mushroom and spinach quinoa recipeWas searching for something healthy and easy to make that did not take a long time. This recipe is adapted from Amuse Your Bouche. She used bulgur instead of quinoa and added chickpeas as well. My recipe however has more vegetables and it is almost vegan too! Except for the parmesan. To all my vegan reader [if we have any at all ;)] substitute the parmesan for vegan cheese instead! I am sure it will also work out well.

Healthy mushroom and spinach quinoa recipeThis recipe is for one greedy person for dinner like me or I suppose two person if eaten as a side.

3 tbs olive oil

200g mushrooms, stems removed and sliced

3 cloves of garlic

1 small shallot, chopped

1/2 cup of red quinoa (or bulgur or any type of quinoa)

1 cup of vegetable stock

Pepper

50g spinach

handful of fresh basil, chopped

30g parmesan

Add oil to heated pan, cook mushroom, garlic and shallot over medium low heat for 5 mins, until soft.

Add quinoa ( make sure to rinse them well) or bulgur, vegetable stock, a generous dash of pepper. Bring to boil, cover and simmer for about 15mins until quinoa is tender.

When the quinoa is cooked and there is minimal excess liquid, add the chopped basil, cheese and spinach, and cook for a couple more minutes, stirring continually, until the cheese has melted and the spinach has wilted.

Serve immediately.