“My kids demand vegetables every night because, cooked this way, they’re flavorful and beautiful,” says chef Phan. Reprinted from “The Slanted Door” (Ten Speed Press) by Charles Phan, © 2014.
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons canola oil
- 1 cup sliced cremini mushrooms
- 2 teaspoons minced garlic
- 2 cups Brussels sprouts leaves
- 2 tablespoons rice wine, such as michiu or sake
- 2 tablespoons fish sauce
Instructions
- In a wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering. Add the mushrooms and sauté until soft, adding a bit of water if necessary. Remove the mushrooms and set aside.
- Pour remaining oil into the wok and add the garlic and Brussels sprouts. Stir-fry the vegetables, adding the rice wine, fish sauce, and cooked mushrooms, and continue stirring 15–30 seconds so the liquid can evaporate. Remove from the wok and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 100 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 719 mg |
Reviews
Simple and delicious! I don’t have the patience to pull apart the leaves so I sliced the sprouts.