A 2008 survey by Heinz shows that Brussels sprouts now take the most-hated prize for Americans in general, with eggplant faring slightly worse among kids. Brussels sprouts seem to be universally loathed, practically: They make it to the top five in surveys of the most-hated vegetables around the world. From Just Disgusting, by Andy Griffiths…. check out the following link – Brussels Sprouts
I happen to be a big fan of these little gems. A simple little meal is a bunch of Brussels sprouts in a bowl with a few drops of water, microwaved with a little salt, pepper and butter. This time I decided to take it up a notch and use them in a stir fry (Thanks again to Pinterest). As Mikey would say…Try it and you will like it!
Oriental cooking is all in the preparation…so lets get chopping!
Beef Stir Fry with Brussels Sprouts
- 3 tablespoons oyster sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 4 tablespoons vegetable oil, divided
- 1 pound Brussels sprouts, halved
- 8 ounces flank or skirt steak, thinly sliced against the grain
- Kosher salt
- 4 scallions, whites chopped, greens sliced (Substitute green onions if you like)
- 3 garlic cloves, sliced
- 2 tablespoons chopped peeled ginger or fresh grated
- 2 medium carrots, peeled, thinly sliced on a diagonal
- 1 Fresno chile or jalapeño, sliced into rings OPTIONAL
- Steamed rice (for serving)
Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add Brussel sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussel sprouts.
Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return Brussel sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
Sorry dear followers, I fell asleep under a palm tree on the beach in a hammock…NOT…it has rained everyday now since last Thursday and my draft was waterlogged…LOL
Still in the process of cleaning out the freezer before we make the move to the new house next week. I found scallops and wanted to cook something quick.
Bay scallops may be sweet, but they’re not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger. If you don’t find bay scallops, use the sea ones, but cut them in half. Actually I didn’t even make the rice. I just added a side of freshly steamed broccoli!
Bay Scallops Stir Fry [Inspired by Martha Stewart}
• Prep Time 15 minutes • Total Time 25 minutes • Serves 4
o Coarse salt and ground pepper
o 1 cup long-grain white rice
o 1/4 cup rice vinegar
o 1/4 cup soy sauce
o 1 teaspoon toasted sesame oil
o 1 1/2 teaspoons cornstarch
o 1 tablespoon vegetable oil, such as safflower
o 1 red bell pepper (ribs and seeds removed), thinly sliced
o 2 bunches scallions, white and green parts separated, cut into 2-inch lengths
o 2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
o 2 teaspoons minced peeled fresh ginger
o 1 pound bay scallops, patted dry (or 10 larger ones)
1. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
2. In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
3. Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.
This recipe is from my blog friend Karen at Back Road Journal (see the link). Right now I think she is still off travelling in Europe, posting some really interesting stuff about her travels. Anyways…we tried this recipe last week and it was awesome. Who would have thought of peanut butter and salmon? I served it with some great wild rice mix and a small salad.
Salmon With Crunchy Peanut Ginger Sauce BRJ
Peanut Ginger Sauce*
- 2 tsp. peanut oil (Didn’t have any so I used a little extra virgin olive oil)
- 1 tsp. sesame seed oil
- 1 garlic clove, minced
- 1 inch piece of fresh ginger, peeled and grated (approx. 2-3 tsp.)
- 1/4 c. natural peanut butter (I used crunchy peanut butter since I hate creamy)
- 2 Tbsp. soy sauce
- 2 Tbsp. sweet Thai chili sauce (I skipped this since I had none)
- juice from 1/2 lime
- 1/4 c. or more water for thinning the sauce
- 1 tsp. sriracha (optional) I used Sambal
Heat the oils in a small saucepan over medium heat, add the garlic and cook for 30 seconds. Add all the other ingredients except the water and cook until the peanut butter is melted and smooth. Slowly add the water a little at a time until the desired consistency. Makes about 3/4 c. Can be stored in the refrigerator for several weeks. Thin with water, if necessary, after being refrigerated.
*This sauce is delicious on chicken, pork and seafood. It is also great as a dip, tossed with noodles or used in salads as a dressing.
Preheat oven to 350 degrees.
- 1 center cut piece of salmon, skinned and seasoned with salt, pepper and a little sugar
- Peanut ginger sauce (several tablespoons, depending on the size of the salmon) from recipe above
- 1/4 c. chopped peanuts
- 2 scallions, chopped for garnish
- peanut oil for sauteing
Pour enough oil in a ovenproof sauté pan to just coat the bottom. Heat oil until shimmering. Add the salmon (presentation side down) and cook for about one minute until brown, turn and cook an additional minute. Remove the pan from the heat, place salmon on a plate and pour the oil out of the pan. Return the salmon to the pan, spread the sauce over the fish and top with chopped peanuts. Place in the oven and cook for approximately six minutes. Remove from the oven and let rest for five minutes. The salmon will still be a little pink and moist in the center. If you like you salmon more done, let stay in the oven a few minutes more but remember to not over cook the fish. Garnish with scallions just before serving.