SHREDDED GINGERED BRUSSELS SPROUTS RECIPE: HOW TO MAKE IT
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Side Dishes
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large cast-iron or other heavy skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.
Nutrition Facts : Calories 56 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 214mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic exchanges 1 vegetable
CRISPY GINGER BEEF RECIPE | ALLRECIPES
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Provided by Mandi Zainab Raimi
Categories World Cuisine Asian Chinese
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 5 cups
Number Of Ingredients 16
Steps:
- Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
- Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
- Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
- Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
Nutrition Facts : Calories 364.3 calories, CarbohydrateContent 45.4 g, CholesterolContent 102.9 mg, FatContent 13.8 g, FiberContent 2.2 g, ProteinContent 15 g, SaturatedFatContent 4.1 g, SodiumContent 613.8 mg, SugarContent 22.9 g
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