GLAZED SHIITAKES WITH BOK CHOY
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
BRUSSELS SPROUTS AND MUSHROOMS RECIPE
The best brussels sprouts and mushrooms recipe - delicious, easy pan fried brussels sprouts with onion and mushrooms for a delicious holiday side dish even picky eaters will love!
Provided by Courtney O'Dell
Time 25m
Number Of Ingredients 8
Steps:
- In a large, heavy pan, melt butter until light and foamy.
- Add diced onion to pan and let soften and become fragrant, about 5 minutes.
- Add garlic and stir, let soften, about 1 minute.
- Stir in brussels, fresh cracked pepper, and mushrooms.
- Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
- Pour in chicken stock and adobo seasonings, mix well.
- Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
- Serve and enjoy!
Nutrition Facts : ServingSize 6
SWEET CHILI ROASTED BRUSSELS SPROUTS
These Brussels sprouts turn out sweet and slightly spicy.
Provided by fitzsimm
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Set a rack to the highest position and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place Brussels sprouts on the prepared baking sheet, cut-sides down. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
- Roast in the preheated oven on the top shelf until golden brown, 15 to 17 minutes.
- Stir together sweet chili sauce and soy sauce. Dab or brush sauce on top of Brussels sprouts and continue to roast until glaze is hot and bubbly, 5 to 7 minutes.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 24.7 g, Fat 4.1 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 406.5 mg, Sugar 9.5 g
SOY AND SRIRACHA GLAZED BRUSSELS SPROUTS
Make and share this Soy and Sriracha Glazed Brussels Sprouts recipe from Food.com.
Provided by sofie-a-toast
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Trim sprouts and then cut in half lengthwise.
- Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place Brussels sprouts in mixture and let sit for 3 to 6 minutes.
- Preheat a large stovetop pan over medium high heat. Once heated, place Brussels sprouts and sauce in the pan, flat side down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork.
- Sprinkle with sesame seeds when serving.
SOY- AND CHILE-GLAZED BRUSSELS SPROUTS WITH SHIITAKE MUSHROOMS
Steps:
- Trim Brussels sprouts;** cut lengthwise into quarters. Finely chop one of the green onions; cut the remaining three green onions diagonally into 1-inch pieces. In a small bowl stir together orange peel, orange juice, soy sauce, honey, serrano pepper, and garlic. Set aside. Working in a well-ventilated area, in a large skillet heat oil over medium-high heat. Add Brussels sprouts, mushrooms, and green onions. Cook and stir for 8 to 10 minutes or until sprouts are blackened in places and are nearly tender. Pour orange juice mixture over sprout mixture; toss to coat. Cook and stir for 3 to 4 minutes more or until sprouts are tender. ,
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Reviews 22Category Vegetable Side DishesCuisine AmericanTotal Time 45 mins
- Prepare the Brussels Sprouts: Preheat the oven to 450 degrees Fahreneheit. Place the halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of toasted sesame oil, and toss them with your hands to distribute the oil evenly. Season lightly with salt and freshly ground pepper.
- Roast the sprouts at 450 degrees for 20 to 30 minutes, flipping them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Place the baking pan on a rack, and allow them to cool slightly while you prepare the dressing.
- In a small bowl, whisk together the soy sauce, rice vinegar, fresh ginger, miso paste, and pepper flakes. Slowly pour in two tablespoons of sesame oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with pepper to taste.
- Prepare the Shiitake Mushroom Topping: Heat the oil in a small saucepan over medium heat until the temperature reaches 350 degrees Fahrenheit with a candy thermometer.
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- Trim Brussels sprouts;** cut lengthwise into quarters. Finely chop one of the green onions; cut the remaining three green onions diagonally into 1-inch pieces. In a small bowl stir together orange peel, orange juice, soy sauce, honey, serrano pepper, and garlic. Set aside.
- Working in a well-ventilated area, in a large skillet heat oil over medium-high heat. Add Brussels sprouts, mushrooms, and green onions. Cook and stir for 8 to 10 minutes or until sprouts are blackened in places and are nearly tender.
- Pour orange juice mixture over sprout mixture; toss to coat. Cook and stir for 3 to 4 minutes more or until sprouts are tender.
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- PREHEAT YOUR OVEN TO 350 DEGREES. LINE A SHEET PAN WITH PARCHMENT PAPER AND SET ASIDE.
- PREP THE BRUSSELS SPROUTS: RINSE THE BRUSSELS SPROUTS AND PAT THEM DRY. WHACK THEM IN HALF WITH A SHARP KNIFE. (IF THE STEM ENDS ARE REALLY WOODY LOOKING, NIP THEM OFF AND DISCARD.) SET ASIDE.
- MAKE THE GLAZE: TRIM THE ROOTS AND LAST HALF INCH OF DARK GREEN ENDS OFF YOUR SCALLIONS AND DISCARD. CUT INTO ROUNDS. WHISK THE LIGHT SOY AND MAPLE SYRUP TOGETHER UNTIL UNIFORM. TOSS IN THE ALEPPO CHILI FLAKES AND SCALLIONS. GIVE THE WHOLE MESS A SWIRL TO COMBINE. SET ASIDE.
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- Hear the oil in a pan over medium-high heat. Add Brussel sprouts and salt to the hot pan. Cook for 5 minutes or until gloden, flipping once or twice.
- Mix in shiitake and coconut aminos. Saute until shiitake are fully cooked and golden, and 3-5 minutes.
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- Heat the oil in a large cast-iron skillet over medium-high heat. When the oil begins to shimmer, place the sprouts in the pan in a single layer, cut-side down. Add the garlic cloves and chile slices in between the sprouts. Season with salt and pepper.
- Cook without stirring or turning until the sprouts are well browned on the bottom, about 5 minutes. Using tongs, turn the sprouts over so that the cut sides are up.
- Transfer the skillet to the oven. Roast, stirring occasionally if needed, for about 10 minutes, until the sprouts are browned and tender and the stray leaves are crisp.
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