Brussels Sprout Garlic Stir-Fry
I tried to copy the Brussels sprouts dish that I ate at Thanksgiving last year. The bitter taste of Brussels sprouts disappears completely thanks to the garlic, and they're really delicious.
You don't need to make cross cuts in the bottom stems.
Since I prefer soft Brussels sprouts, I boil them for a long time. As you boil the water until it evaporates completely, the sprouts will absorb any salt you add to the water so be careful not to put in too much. Recipe by enzo_lorenzo
Brussels Sprout Garlic Stir-Fry
I tried to copy the Brussels sprouts dish that I ate at Thanksgiving last year. The bitter taste of Brussels sprouts disappears completely thanks to the garlic, and they're really delicious.
You don't need to make cross cuts in the bottom stems.
Since I prefer soft Brussels sprouts, I boil them for a long time. As you boil the water until it evaporates completely, the sprouts will absorb any salt you add to the water so be careful not to put in too much. Recipe by enzo_lorenzo
Cooking Instructions
- 1
Slice 3 cloves of garlic. Lightly crush the remaining 2 cloves with the flat of a knife.
- 2
Heat the olive oil in a frying pan over a medium heat. Add 2 cloves of crushed garlic, and stir-fry until fragrant. Add the Brussels sprouts, and continue stir-frying until the surfaces become lightly browned.
- 3
When they start to brown, add 350 ~ 450 ml of water and salt, bring to a boil over high heat.
- 4
When the liquid is almost gone, pour in 1 tablespoon of olive oil, add the sliced garlic and pepper, and continue stir-frying over a medium-high heat. When the sliced garlic is browned, it's done.
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