Thursday, January 30, 2014

Chinese Style Brussel Sprouts and Exotic Mushrooms

Love love love me some brussel sprouts!  I actually can't remember disliking any preparation of sprouts.  You can steam them, saute them,roast them...all are delicious!

 I have never had brussel sprouts in a Chinese dish, so I thought, why not?  We made a trip to Chinatown over the weekend and purchased some exotic woodland and enoki mushrooms and some vegan oyster sauce.  I thought that's it!  A great little mushroom/sprout saute!

As far as the oyster sauce, make sure you read the ingredients.  Surprising many oyster sauces actually do not have oyster extract in them

For this dish, I wanted to break down the brussel sprouts into leaves, instead of just halving them or keeping them whole.  This took away a bit of the bitterness to the sprout, but also reduced the cooking time as well!

Just cut in half, and peel apart! 

Chinese Style Brussel Sprouts and Exotic Mushrooms
1 lb brussel sprouts
1 c exotic mushrooms (I used woodland and enoki)
1 garlic clove minced
1/4 c chopped leeks
 3 tbsp oyster sauce
1 tbsp evoo

First start with cleaning your brussel sprouts.  After washing, pat dry with paper towel and trim off each end.  Cut in half and peel into leaves.  
In a saute pan, heat evoo on medium heat and saute garlic and leeks for about 3 minutes.  Toss in sprouts and mushrooms and saute until soft, about 3-5 more minutes.  Stir in oyster sauce.  
If you would like them a bit more crispy,  place your mixture in a baking dish and broil for about 10 minutes (optional).

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