SOY SAUCE BRUSSEL SPROUTS RECIPES
BRUSSELS SPROUTS IN SOY SAUCE RECIPE - FOOD.COM
My wife and I love Brussels sprouts and this is our favorite way to prepare them. It's our own creation and so good that I'm amazed I have never seen a similar recipe anywhere. The flavors of the sprouts and the soy sauce seem made for each other. The recipe is quick and so simple that it can be thrown together as a side vegetable any time sprouts are on hand. I always use Tamari soy sauce, but anything you have on hand will do fine. And I always use olive oil, but butter or another vegetable oil would be fine if you prefer.
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim Brussels sprouts, removing excess stem and old or damaged outer leaves. Cut sprouts in half length-wise.
- Heat olive oil in large skillet over high heat and add sprouts. Stir fry 1 to 2 minutes until sprouts have lightly browned.
- Turn heat to low, allow pan to cool for a minute, and then add soy sauce. Add a small amount of water only if all liquid boils off immediately. Cover immediately. Ensure there is enough liquid in the pan to produce some steam to help cook the sprouts.
- Allow to steam over low heat until done. Typically 10 minutes, but time will vary depending on size of sprouts and whether you like them al dente or soft.
Nutrition Facts : Calories 116.6, FatContent 7.1, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 782.6, CarbohydrateContent 10.9, FiberContent 4.4, SugarContent 2.7, ProteinContent 5.3
SOY-GLAZED BRUSSELS SPROUTS WITH BACON RECIPE BY THE DAILY ...
This unique recipe uses three different cooking methods—blanching, frying and sautéing. Blanching cooks the sprouts slightly, which reduces the time needed for frying so they’re less oily. Frying briefly blisters the leaves, creating a crispy texture and forces the leaves to open and separate. This allows the soy glaze to flow in between the leaves when they are finished by sautéing.This recipe is by Gilbert “Gil” Suarez, executive chef and partner of The Capital Grille. This recipe was originally published in the South Florida Sun Sentinel.
Provided by THEDAILYMEAL.COM
Total Time 29 minutes59S
Prep Time 14 minutes59S
Cook Time 14 minutes59S
Yield 4
Number Of Ingredients 11
Steps:
- Step 1: Bring a large saucepan of water to boil. Add 12 ounces Brussels sprouts (ends trimmed and halved) and cook for 3 minutes. Drain and transfer sprouts to a paper towel-lined baking sheet to drain completely. Set aside.
- Step 2: Using a large sauté pan over medium heat, cook 2 ounces thick-cut bacon (cut into cubes), until the fat is rendered. Drain fat and remove from heat.
- Step 3: Using a medium saucepan over medium heat, heat 2 inches of vegetable or canola oil to 350 F. Fry sprouts until golden brown and slightly crisp, about 2 minutes. Drain on paper towels.
- Step 4: Reheat saute pan with bacon over medium high heat. Add Brussels sprouts and 1/4 cup soy glaze (recipe follows). Sauté until evenly coated and hot, about 30 seconds.
- Step 5: Transfer sprouts to a serving bowl and sprinkle with chopped scallions to garnish.
- Step 1: In a medium bowl, whisk together 1 cup hoisin sauce, 2 tablespoons dark soy sauce, 2 tablespoons honey, 2 tablespoons sambal oelek (or to taste), 1 teaspoon fresh lime juice and 2 tablespoons water. Whisk until combined.
- Step 2: Store refrigerated in an airtight container for several weeks. Makes about 1 1/2 cups.
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Total Time 30 minutes
Category Quick and Easy
Calories 76 calories per serving
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