Braised Brussels Sprouts

 
1 cup sliced almonds
2 lbs. brussels sprouts, washed
2 T. peanut oil or sunflower oil
2 slices ginger
3 T. unbleached cane sugar
1 t. salt
1/4-1/2 cup water
 

In a dry wok or large non-stick skillet, place the almonds, and cook over medium heat for 3-4 minutes or until lightly toasted and fragrant. Remove any tough outer leaves from the brussels sprouts, trim the ends, then cut each into quarters lengthwise, and set aside. In the same wok used to toast the almonds, heat the oil, when hot add the slices of ginger and cook for 1-2 minutes to flavor the oil with the ginger. Remove the slices of ginger and discard. Add the brussels sprouts, toss well to thoroughly coat them with the flavored oil, and stir-fry for 2 minutes. Add the sugar and salt, stir well, and stir-fry an additional 2 minutes. Add a little of the water to the pan and stir-fry 1-2 minutes until the liquid cooks off. Repeat the procedure 1-2 more times or until the brussels sprouts are tender and lightly browned. Add the toasted almonds and stir well to combine. Transfer to a large bowl or platter for service.

Serves 8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett