Brussels Sprouts w/ Garlic, Lemongrass & Chilies
Created by Jody Bortone DTE Shopper Cooking Contest January 2010Course: Side Dishes
Season(s): Fall
Ingredients
- 1 bunch Brussels sprouts sliced lengthwise
- 2 tablespoons canola or peanut oil
- 1 1/2 inch piece of ginger shredded or grated
- 4 Thai chilies, 2 left whole, 2 seeded and sliced lengthwise
- 1 stalk lemongrass, leaves removed and sliced
- 2 cloves garlic, minced
- 1 teaspoon raw sugar
- 1 1/2 tablespoons soy sauce
- 3 tablespoons white wine
- 2 tablespoons nuoc mam (Vietnamese fish sauce)
Instructions
Mix sugar, soy sauce, white wine and nuoc mam and set aside.Heat oil in wok over high heat. Add the two whole chilies, tossing and pressing against sides of wok until darkened. Discard chilies.
Add ginger, sliced chilies, lemongrass and garlic and stir fry briefly until slightly golden and spices become aromatic. Add Brussels sprouts and toss in hot oil until they brighten in color.
Add only as much of the liquid mixture as needed, depending on the size of the sprouts. Lower heat, cover and steam until done but still firm.How do you #eatdowntoearth?
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