• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    em570039@mycia.net

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    Garlicky Stir Friend Brussels Sprouts with Soy and Szechuan Peppercorns

    Matt loves brussels sprouts. I mean loves them. There have been times when it seems he likes them even more than (gasp!) meat. Ok, ok not as much as meat…but it’s close. And as much as I love Matt, I couldn’t bear to keep making brussels sprouts the same old way. So this creation, while not typical, was a welcome one at our dinner table last week.

    Garlicky Stir Fried Brussels Sprouts with Soy and Szechuan Peppercorns

    Served 2 as a side.
    Leftover Potential: Gobbled them up…but would probably be best re-stirfried.

    • 2 tablespoons oil
    • 1/2 pound brussels sprouts
    • 5 cloves garlic, thinly sliced
    • 2 teaspoons rice wine vinegar
    • 1 tablespoon soy sauce (or more as needed)
    • 1 tablespoon Szechuan peppercorns, crushed (or more as needed)
    1. In a wok or large saute pan, heat the oil over medium heat. Add the brussels sprouts and stir fry until they begin to brown, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute.
    2. Add the vinegar, soy, and peppercorns. Toss to coat, and continue to stir fry until the mixture is well combined, about 2 minutes more. Serve warm.

     

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    2 Responses

    1. I’m a fan of brussel sprouts too. I love the added garlic and the szechuan peppercorns sound spicy. I bet it was a mouthful of deliciousness.

    2. Szechuan (or Sichuan) peppercorns are not spicy though, they are numbing! And very delicious!

      http://www.vegetableradio.com

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