GINGER-GARLIC BRUSSELS SPROUT STIR-FRY
This recipe combines my two favorite things: sautéed Brussels sprouts and Asian flavors. You could make these in the oven, but I prefer pan-frying them with lots of ghee—I’ve found that to be the best way to get them extra crispy. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
2 heaping tablespoons ghee
½ red onion, thinly sliced
2 or 3 garlic cloves, minced
1 or 2 teaspoons grated fresh ginger
1 pound Brussels sprouts, trimmed and quartered
1 to 2 teaspoons sesame oil
1 tablespoon sesame seeds, for garnish
- In a large sauté pan over medium heat, melt the ghee. Add the onion, garlic, and ginger, and sauté, stirring, until fragrant, about 2 minutes.
- Add the Brussels sprouts, and turn the heat up to mediumhigh. Stir the Brussels sprouts so that all sides are covered with ghee, and then leave them to caramelize on one side.
- Mix the sprouts around so the other sides make contact with the hot pan. Continue to cook until most of the sides are browned and starting to get crispy, about 15 minutes in total.
- Remove from the heat, and drizzle with the sesame oil. Stir one more time, garnish with the sesame seeds, and serve.
VARIATION 1 SPICY STIR-FRIED BRUSSELS SPROUTS: Add 1 to 2 teaspoons hot chili oil or chili paste to the sprouts while they’re cooking.
VARIATION 2 CILANTRO-LIME BRUSSELS SPROUTS: Follow the recipe as written, and finish with the juice of ½ lime and 3 tablespoons of chopped fresh cilantro as a garnish.
