Sautéed Brussels Sprouts
Brussels sprouts has such a bad name. If you insist on cooking them until they’re mushy and soggy, leaving only the bitter taste, then I guess you are never going to like them. Best way is to deep fry it in really high heat, they become crispy there is no bitterness. Dipped in sriracha mayo, super yum! But, deep frying is messy, so delicious as it is, it’s not my preferred way of cooking it at home.
I used this roast it in the oven, but most times it gets a little too soft for my taste. Well, once I found this, I will never go back to oven roasting my Brussels sprouts! This is a quicker, more delicious way of cooking Brussels sprouts. I mean, 10 minutes, and voilà!
Sautéed Brussels Sprouts
This is a quicker and tastier way of cooking brussels sprouts than roasting them in the oven.
Servings: 1 plate
Equipment
- Cast Iron Pan
Ingredients
- 1 lb Brussels sprouts (or however many you plan to cook)
- oil
- salt & pepper
- shaoxing wine (can substitute with sake or cooking sherry)
- chinese dark vinegar (~1tbsp, but adjust to taste, can substitue with balsamic vinegar)
Instructions
- After washing the Brussels sprouts, cut a thin sliver off the dirty stems, then half them (Don't cut off too much from the stem, otherwise too many leaves will fall off)
- Heat cast iron until smoking
- Add a generous amount of oil, and put the Brussels sprouts in the pan, cut side down (If you have more than will fit in the pan, you'll have to cook in batches)
- Season with salt and pepper, or any other seasoning you like. Leave them untouched until it's nice and brown
- Add 2 to 3 tbsp wine to the Brussels sprouts and stir fry until all the wine is evaporated
- Plate in a bowl, then sprinkle a little vinegar, mix well
