zaterdag 21 februari 2009

Brussels Sprouts Go Asian

1 pound Brussels sprouts, ends trimmed and halved
2-3 cloves garlic, minced
4 green onions, chopped
1/2 red bell pepper, sliced
3-4 ounces shiitake mushrooms, stems removed and sliced
1 15-ounce can baby corn, rinsed and drained
1/3 cup water
1 tbsp. mirin (sweetened rice wine)
1-2 tbsp. soy sauce
2 tbsp. seasoned rice wine vinegar (or regular rice wine vinegar plus 1/2 tsp. sugar)

Spray or brush a non-stick wok or large skillet with a light coating of canola oil.
Heat over medium-high heat, and add the garlic and green onions; stir and cook for one minute.
Add the Brussels sprouts, turning them cut-side down.
Cook until lightly browned, about 3 minutes.
Add the red bell pepper, mushrooms, and baby corn, and stir well.
Add the water and mirin and cover tightly.
Reduce the heat and cook until the Brussels sprouts are tender but not overdone, about 5 minutes. (Add a little more water if necessary.)
Remove the cover and add the soy sauce and rice wine vinegar.
Cook and stir for about one minute.
Add more soy sauce or rice wine vinegar to taste and serve hot.

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