Recipe courtesy of Celeste Podojil
1 lb fresh Brussel sprouts, ends trimmed and sliced in half
1 Tablespoon fresh ginger (I like the kind in the tube)
1 Tablespoon sesame oil
1 Tablespoon light cooking oil (canola or vegetable are fine)
2-3 Tablespoons soy sauce
A few red pepper flakes
Black and white Sesame seeds
1/4 cup chicken broth or white wine
1/4 cup honey
In a large saute pan, over medium to medium high heat, add both sesame and light oils
with the grated ginger and a pinch of red pepper flakes. (Can also add black pepper here).
Once oils are heated and ginger starts to bubble add brussel sprouts.
Shake pan to distribute brussel sprouts and add soy sauce.
Cook for about 10 minutes, once brussel sprouts begin to caramelize (turn a golden brown)
you can deglaze the pan with your broth or white wine…just need a splash.
Cook another 2-3 minutes, shaking pan a few times.
Add honey and a few sprinkle of sesame seeds, cook another 2-3 minutes or until
brussel sprouts are tender and taste done.
You can add more soy sauce, honey or red pepper flake prior to serving.
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