Annie Lau's Garlic Stir-Fried Brussels Sprouts
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- Carbohydrate 3 g(1%)
- Fat 2 g(4%)
- Fiber 1 g(5%)
- Protein 1 g(2%)
- Saturated Fat 0 g(2%)
- Sodium 8 mg(0%)
- Calories 36
Preparation 1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper. 2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts. 3. Taste and adjust seasoning with salt and pepper. Serve immediately. Reprinted with permission from One Big Table: A Portrait of American Cooking by Molly O'Neill, (C) 2010 Simon & Schuster
Preparation 1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper. 2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts. 3. Taste and adjust seasoning with salt and pepper. Serve immediately. Reprinted with permission from One Big Table: A Portrait of American Cooking by Molly O'Neill, (C) 2010 Simon & Schuster
