BRUSSELS SPROUTS WITH MUSHROOMS AND GINGER
Using a wok for this recipe gives you the charred flavor you would get from roasting or grilling and the tenderness you would get from braising but in half of the time. Using a skillet works, too, but you'll end up with less char. Add some chopped water chestnuts if you have them on hand for a little crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the shiitake caps into bite-size pieces (quartered or halved, depending on the size).
- Heat 2 tablespoons of the vegetable oil over high heat in a wok or large skillet. When almost smoking, add the mushrooms, season with salt and pepper and cook until browned and slightly crispy, 3 to 4 minutes, stirring once halfway through. Resist the urge to move them too much unless they are burning. Remove to a plate. Lower the heat to medium-high and add the remaining tablespoon oil and the Brussels sprouts. Season with salt and pepper and cook until browned or charred on one side, about 3 minutes. Stir in the ginger and cook until aromatic and slightly browned, stirring constantly, about 15 seconds. Reduce the heat to medium. Add the chicken broth (the sprouts should be just submerged in the liquid) and cook at a rapid simmer until the sprouts are tender when pierced with a knife and the liquid has boiled away, 6 to 8 minutes more.
- Return the mushrooms to the wok, fold to combine and season. Serve on a platter.
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Baraka Hassan
[email protected]I loved this recipe. It was easy to make and the flavors were amazing. The Brussels sprouts and mushrooms were roasted to perfection and the ginger added a nice touch of flavor. I served it with a side of quinoa and it was a delicious and healthy mea
Asif Asi
[email protected]This is a great recipe for a healthy and delicious side dish. The Brussels sprouts and mushrooms are roasted with garlic and olive oil until they are tender and slightly charred. The ginger adds a nice touch of flavor. I served it with a side of roas
Lace Pitchford
[email protected]I'm not a big fan of Brussels sprouts, but this recipe changed my mind. The sprouts were roasted until they were tender and slightly caramelized. The mushrooms were sautéed until they were tender and juicy. And the ginger added a touch of warmth and
Dhana Maya
[email protected]This recipe is a keeper! The Brussels sprouts and mushrooms were roasted to perfection and the ginger added a nice touch of flavor. I served it with a side of mashed potatoes and it was a delicious and satisfying meal.
Finian Rukundo Rwamwanjare
[email protected]I love this recipe! It's so easy to make and the flavors are amazing. The Brussels sprouts and mushrooms are roasted to perfection and the ginger adds a nice touch of flavor. I served it with a side of quinoa and it was a delicious and healthy meal.
rehman randhawa
[email protected]This is a great recipe for a healthy and delicious side dish. The Brussels sprouts and mushrooms are roasted with garlic and olive oil until they are tender and slightly charred. The ginger adds a nice touch of flavor. I served it with a side of roas
King Kel
[email protected]I'm not a big fan of Brussels sprouts, but this recipe made me a convert. The sprouts were roasted until they were tender and slightly caramelized. The mushrooms were sautéed until they were tender and juicy. And the ginger added a touch of warmth an
Ashaba Doreen
[email protected]This recipe was a winner! The Brussels sprouts and mushrooms were roasted to perfection and the ginger added a nice touch of flavor. I served it with a side of rice and it was a delicious and healthy meal.
Munsaka Siansya
[email protected]I loved this recipe. It was easy to make and the flavors were amazing. The Brussels sprouts were roasted to perfection and the mushrooms were sautéed until they were tender and juicy. I served it with a side of mashed potatoes and it was a delicious
Benjamin Ngao
[email protected]This was a great recipe. The Brussels sprouts were roasted perfectly and the mushrooms were sautéed to perfection. The ginger added a nice touch of flavor. I served it with a side of quinoa and it was a delicious and healthy meal.
Zineb Zineb
[email protected]I love this recipe! It's a great way to use up leftover Brussels sprouts and mushrooms. The sprouts and mushrooms are roasted with garlic and olive oil until they are tender and slightly charred. The ginger adds a nice touch of flavor. I served it wi
Rojina Bimali
[email protected]This recipe is easy to follow and makes a delicious side dish. The Brussels sprouts were roasted until they were tender and slightly caramelized. The mushrooms were sautéed until they were tender and juicy. And the ginger added a touch of warmth and
Waqar Babar
[email protected]I'm not a big fan of Brussels sprouts, but this recipe changed my mind. The sprouts were roasted with garlic and olive oil until they were crispy and slightly charred. The mushrooms added a savory flavor, and the ginger gave the dish a nice kick. I s
Ahmed lalon
[email protected]This dish was a hit at our dinner party! The flavors of the Brussels sprouts, mushrooms, and ginger complemented each other perfectly. The sprouts were roasted to perfection and had a slightly caramelized flavor. The mushrooms were sautéed until they