Monday, January 14, 2008

More brussel sprouts love ...


Those fabulous brussel sprouts aren't really in season anymore. Bummer. As much as I'm a huge fan of seasonal cooking, we were still hankering for some yummy sprouts. After some searching, we discovered that the old favourite TJs still has some - such a relief!

What with the snow and feeling somewhat stranded and all, the time felt right for a quick, yet tasty meal - and them sprouts definitely contributed towards that. A simple stir fry seemed quite inviting with this crazy weather outside - snow, wind, hail, what not.


Anyone who reads this blog knows about my
everlasting brussel sprouts love :) Am glad this recipe is a worthy addition to the collection. Especially since it involves another current obsession - soy :)



Quick Veggie Stir Fry
Brussel Sprouts, Mushrooms, Leeks ... Yum!

Servings: 1

5-6 brussel sprouts - quartered

1/2 cup of chopped leeks

3-4 oyster mushrooms - sliced
80 gms of extra firm tofu (about 1/5 of a regular packet)

salt
1 t szechuan suce (recipe below)

1 t sesame oil or oil spray
1/2 cup water


Heat the oil in a wok and saute the leeks till they start to brown.

Add the brussel sprouts and saute for 2-3 minutes.
Add the tofu along with the seasonings and stir for another 1-2 minutes.
Add about 1/2 cup of water and cook covered on low for 3-4 minutes till the water evaporates and the tofu seems marinated and the veggies get browned at the edges.
Add the mushrooms and saute for another 1-2 minutes before taking the wok off the stove.


NOTE:

Oyster mushrooms are really delicate and can break/disintegrate easily - so, it is a good idea to add them to a dish towards the end of the cooking time.



***

Szechuan Sauce
(adapted from Recipezaar)

1 T minced ginger
2 garlic cloves - minced

1 T crushed red pepper

1 T soy flour

1.5 T soy sauce

1 T chilli garlic sauce or sambal oelek

1 t vinegar

1/2 t brown sugar

1/3 cup of water (or vegetable broth)


Combine the ginger and garlic with the soy and chilli-garlic sauces in a saucepan and bring to a boil, stirring constantly.
Mix the soy flour in the water and stir till smooth before pouring it into the saucepan.
Add the vinegar and brown sugar along with the crushed red pepper.
Stir for a minute before taking off the heat.



What did we think?

The aroma was totally fabulous! At one point, I wondered if the taste would be a letdown after the fabulous smells. I was wrong - those fabulous sprouts never let me down :) *so* good!

9 comments:

sunita said...

That is a lovely stir fry indeed.

Rachel said...

That stir-fry with the brussel sprouts look very tempting indeed1

Pooja said...

Its such a Novel idea to cook brussel sprouts that way . Thansk for sharing...
-Pooja

evolvingtastes said...

Looks perfect. Slightly browned brussel sprouts are delicious indeed.

sagari said...

yummy stirfry i like your soy pancakes beautiful pics

RAKS KITCHEN said...

I once tried this brussel sprouts but for the first time i dint knew what to do and I made fritters!!!
Glad u posted a mouthwatering dish!

CG said...

What, no bacon?

Superchef said...

lovely n easy stir fry!!

San Francisco Photos said...

I absolutely love brussel sprouts, yum! Gotta make some!