Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Thai-Style Brussels Sprouts
- add review
- #119683
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/2 pound Brussels sprouts
3 tablespoons olive oil
2 tablespoons fish sauce
1/3 cup chopped roasted peanuts
directions
Trim and halve the Brussels sprouts length-wise through the stem side. Set aside.
In a medium sized mixing bowl, whisk together the olive oil and fish sauce. Add the Brussels sprouts and toss until thoroughly coated. Set aside for at least 5 minutes.
Put a 8 to 10-inch cast iron skillet over a high flame. When a drop of water dripped on the pan sizzles, dump the sprouts into the pan and then quickly arrange as many as possible flat-side down. Cook until most of the liquid evaporates, then begin to agitate the pan, flipping the spouts until most have a charred exterior, about 5 to 7 minutes total.
Toss with the chopped peanuts and serve immediately.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
January 7, 2012
I like this recipe! If you like Brussels sprouts and you like Asian flavors, I recommend giving this a try. You could also oven roast them I imagine.