Barney Colored Brussels
Ever since I discovered how good oven-baked Brussels are, that’s the only way I’d been making them, and so I decided it might be time to try them out on the stove-top again. I ended up with a serious green and purple color scheme going on here, which is why I’m calling them “Barney Colored Brussels”…check em out:
First there were some Asian flavored Brussels and onions:
This was really simple but delicious, and would have been great with a lo mein or udon noodle, although I simple at the bowl as is.
10-12 brussels, stems and outer leaves trimmed and halved
1/2 large red onion, halved and thinly sliced
2 tbs soy sauce
2 tbs mirin
1 tsp peanut oil
few squirts schezuan pepper oil
1 tsp sesame oil
1 tsp Tandoori Masala
2 cloves garlic, minced
S+P to taste
Directions
1. Heat peanut oil in a large skillet over wok on low/medium heat. Add garlic an stir for approximately 30 second, then add onions. Stir and fry approx 2 minutes until beginning to turn translucent then add brussels. Cook for 3-4 minutes, then add all the other ingredients except salt and pepper. Cook another 6-8 minutes, tossing every so often for even cooking. Salt and Pepper to taste, and enjoy!
Then I did more of an Asian/Mexican Fusion dish, although I ended up not being a huge fan, so I’ll save the recipe until I’ve reworked it to something I like better. Here’s a picture though:
There were black beans, pineapple and Brussels involved, but something about the textures and flavors together didn’t quite work…I though I could make something I’d love with black beans and brussels but thus far no success…
Selah.
I’m still afraid to try brussels! Tell me it will be okay. lol.
Ooh that sounds so good. I love making brussel sprouts and other vegetables like it. ^^