Side note: things that are carbon steel (like my wok) or cast iron need to be cared for properly. One of the tips I have come across while researching recipes is that you should wash your pan immediately (warm water and sponge), dry it and put it back on the burner. The residual heat will ensure that all the moisture evaporates and won't rust your pan! Easy Peasy!
Yet another recipe (3rd one!) from the January Bon Appetit: Stir-Fried Brussels Sprouts! Which just happened to be one sale at WF the other day. Cheap and healthy, score. The New Year is off to a good start. Even though I didn't have the oyster sauce it still came out fine. Mr. Lawyer liked it better than the Martha Stewart Maple and Cayenne Brussels Sprouts because he preferred the savoriness of this recipe over the sweetness of the Martha one. I am on the fence. I loved the sweetness (um, it's maple = amazing all the time) but the savoriness was very delicious and it had a nice underlying asian cuisine flavor.
Stir-Fried Brussels Sprouts with Garlic and Chile
(adapted from Bon Appetit)Ingredients:
4 cups halved brussels sprouts
1 tablespoon vegetable oil
2 tablespoons thinly sliced garlic
1/4 cup oyster sauce (I didn't have any but it came out fine!)
4 teaspoons Thai fish sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/2 teaspoon (or more) 1/8"-thick slices of red Thai chiles
Pinch of ground white pepper
1/2 cup low-salt chicken broth
1. Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
2. Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
3. Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2–3 minutes. Add oyster sauce, fish sauce, sugar, pepper and chiles. Stir fry for 30 seconds.
4. Add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.