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.
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!
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
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.