Stir-Fry Brussels Sprouts with Shiitakes and Scallions
Here’s the perfect antidote for people who say they loathe Brussels sprouts. Stir-fried bright green ribbons of sprouts marry wonderfully with sliced shiitake mushrooms, scallions and bacon. The fragrance and crisp-tender texture are fresh and exciting. It’s a long way from the unpleasant smell of over-boiled sprouts. Serve with roast chicken, grilled fish or anywhere you want to add a lot of color and taste to your dinner plate.
4 slices bacon, cut into small cubes
10 ounces Brussels sprouts, trimmed and sliced
3 ounces shiitake or oyster mushrooms, wiped, stems removed and discarded, cut into thick slices
8 scallions, including most of green parts, sliced
2 tablespoons medium sherry
1 1/2 tablespoon soy sauce
1 tablespoon toasted sesame oil
Pinch red pepper flakes
- In a large wok, heat the bacon over medium heat until fat covers bottom of pan, 2 to 3 minutes. Add the Brussels sprouts and stir-fry until they are bright green, 2 to 3 minutes, stirring constantly. Stir in shiitakes and scallions and stir-fry for 3 minutes more.
- Add the sherry and soy sauce, raise the heat to high and cook for 2 minutes longer, stirring often. Stir in the sesame oil and pepper flakes and serve.