Stir Fried Brussels Sprouts with Ginger
Original Post updated from December 3rd, 2013.
This brussels sprouts recipe has a lot of ginger and a few key ingredients. It has converted many people. Honestly just the ginger and toasted mustard seeds give these Stir Fried Brussels Sprouts a huge brightness. However, add in the dried fenugreek, mint, orange juice and dried cranberries take this to a different level. My friend Susan Thaler can never stop raving about them. And they are versatile, taking you from holidays to just an everyday weeknight meal. And they are done in about 20 to 25 minutes. Prepping and all.
The Story of Stir-Fried Brussels Sprouts with Ginger
Honestly I do not understand the fuss about Brussels sprouts. I think they are a perfectly loveable vegetable. But then again, I love broccoli (another controversial vegetable), the tender young variety. As with all vegetables you want to find young and tender Brussels Sprouts. Outside of farmers markets, organic varieties from either Costco’s or Trader Joes are good options. In season, I love bringing in a large inflorescence of sprouts. It is fun to pull them of one by one.
In this recipe, I treat the Brussels Sprouts like cabbage. I do a few things to compensate for their slightly bitter taste. Add in the orange juice and the cranberries. And the fenugreek or mint boosts the flavor profile a lot. The tiny diced potatoes are optional, but add body and softness to the dish.
We had loads of rain last week, looks like the storm had a name as well. BOREAS, took with it our telephone and internet service for the weekend. If you are still not convinced, feel free to use cabbage for this recipe. The results will be similar. A brussels sprout is a mini cabbage with character.
Try these whenever you have Brussels Sprouts handy. A little different and guaranteed to become a favorite. At least they are in my household. And just made a good batch to tide me through the week. Easy stir fries like this are a cornerstone of my cooking. Some other stir fries include Stir Fried Carrots and Beans and Spicy Mushrooms with Garlic and Chives.
How to Enjoy these Stir Fried Brussels Sprouts with Ginger
This recipe is a great addition to your thanksgiving dinner, right alongside your turkey and cranberries.
It however also fits into any meal that is looking for a vibrant vegetarian dish to complement other offerings on the tbale.
A simple Indian transformation for the wintery Brussels Sprouts, that will brings color and spark to your table.
Ingredients
- 1-pound young Brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon whole mustard seeds
- 1/2 teaspoon whole cumin seeds
- 1 tablespoon minced ginger
- 1 medium sized onion, thinly sliced
- 1/2 teaspoon turmeric
- 4 small potatoes, diced (can be skin on) (optional)
- 1 medium tomato, diced
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 1/2 teaspoon dried mint
- 1/4 cup fresh orange juice
- 1 and 1/2 teaspoons salt
- 1/4 cup dried cranberries
- Chopped cilantro or mint
Instructions
- Remove the tops of the Brussels sprouts, cut them into half and then into fine slices. Set them aside.
- Heat the oil in a large pan on medium high heat for about a minute.
- Add in the ginger and the black mustard seeds and wait until the mustard seeds crackle. Add in the whole cumin seeds and ginger.
- Add in the onion and sauté for 2 minutes. Stir in the turmeric and potatoes and cover for 2 minutes.
- Add in the tomatoes and the brussels sprouts and cook for 5 minutes until the sprouts wilt.
- Add in the dried fenugreek leaves and the mint and orange juice. Add in the salt and the dried cranberries and cook for 3 to 4 more minutes.
- Sprinkle with the cilantro or mint and serve
Notes
The ingredients are flexible, if you do not have dried fenugreek handy, feel free to sub with 1 tablespoon chopped thyme.