Brussels sprouts with mushrooms and ginger
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 186, total fat 11 G., saturated fats 1 G., proteins 6 G., carbohydrates 19 G., fiber 5 G., cholesterol 0 mg, sodium 177 mg, sugar 1 G.
Calories 186, total fat 11 G., saturated fats 1 G., proteins 6 G., carbohydrates 19 G., fiber 5 G., cholesterol 0 mg, sodium 177 mg, sugar 1 G.
This recipe uses a wok to cook the Brussels sprouts, which gives them the crisp, seared flavor typically found in oven-roasted or grilled dishes, as well as the tender texture of sautéing, but the wok takes much less time. If you don't have a wok, you can use a frying pan, but keep in mind that the sprouts won't be as crispy. If you have Chinese water chestnuts on hand, add a few to the sprouts for added crunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g shiitake mushrooms, stems removed
- 3 tablespoons of vegetable oil
- 450 g Brussels sprouts, stems trimmed, heads cut into 4 pieces
- 1 tbsp peeled and grated ginger root
- 1 cup chicken broth
We recommend
Recipes with similar ingredients: Brussels sprouts, shiitake mushrooms, ginger root
Cooking the dish according to the recipe:
- Cut the shiitake caps into bite-sized pieces (quarters or halves, depending on their size).
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. When the oil is almost smoking, add the mushrooms, season with salt and pepper, and cook until golden brown and lightly crisp, 3-4 minutes, stirring once halfway through. Don't stir them frequently unless they burn. Transfer to a plate.
- Reduce heat to medium-high and add the remaining oil and Brussels sprouts. Season with salt and pepper and cook until browned or crisped on one side, about 3 minutes. Add the ginger and cook, stirring constantly, until fragrant, about 15 seconds. Reduce heat to medium.
- Add the chicken broth (the Brussels sprouts should be just submerged) and cook until tender when pierced with a knife and the liquid has evaporated, another 6 to 8 minutes.
- Return the mushrooms to the wok, stir to distribute the ingredients evenly, and add salt to taste. Serve on a platter.
Categories:
Similar recipes
