The brussels sprouts, if cooked well, are damn delicious. This frying of Brussels sprouts combines them with the steak next to it to let you drool more.
The internet was made for haters and porn, like eloquently put by Aisha Tyler. A declaration that I believe is 100% based on solid facts earned. So let’s talk about a minute of haters. Those people who only pay a bad Juju, no matter what. They can suck joy from the best things in life and not in a fun way. Do you know what I hate? An hate. It is boring.
Brussels sprouts are victims are unstoppable. All those I know hate these little green cabbage. And just why? Nobody really knows. They just know they hate them. The mother boiled hell from these young children and were inherent in insipid hatred balls. Such a horrible mistake that the poor brussels sprouts are often left alone and sad on the market in order to never be tried by boring victims of boring Brussels. Sad, but I am not one to keep resentment and the sprouts of Brussels, if cooked well, like many things, they are damn delicious.
More for me.
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If you like to fry as much as me, try these.
Sesamo steak fry
Orange orange chicken orange fry
Stir Frys is all to have everything ready to go. They combine quickly and are fantastic flavor with crunchy vegetables and perfect meat. But, if you stop in the middle, everything can collapse. I am not one to stick to the rules, but never jump an adequate mission when I cook a break.
Prevent the screen from going to sleep
Beat the oyster sauce, soy sauce and vinegar in a small bowl. Add water and mix to combine. Set aside
Heat 2 tablespoons vegetable oil in a large wok or a pan over medium-high heat.
When the oil is hot, add the brussels and cook sprouts, launching if necessary, until golden brown, for about 4-5 minutes. Cover and cook for 3 minutes more. With a perforated spoon, transfer to a large bowl, cover and set aside. Put the heating back.
Sprinkle the steak freely of salt.
Add 1 tablespoon of oil again to the wok and turn to cover. When the oil starts smoking, throw the steak in a single layer and cook until it is almost completely golden, about 3 minutes, turning every 30 seconds. Add the steak to the bowl with Brussels, cover and set aside.
Add the remaining oil of 1 tablespoon to the wok. Add the whites, garlic and ginger. Cook 1 minute, stirring constantly.
Add the carrots and pepper, launching gently, until the carrots are slightly tender, but still crunchy, about 2 minutes.
It reports the brussels sprouts and the steak to the wok, together with any accumulated juices, and pour the soy sauce mixture. Lancies to cover and cook until the sauce thickened, about 3 minutes.
Remove from the heat, serve with hot rice and garnish with sliced shallot vegetables.
From: bon appetit magazine March 2013
Calories: 554Kcal | Carbohydrates: 34G | Protein: 34G | Fat: 33G | Saturated fat: 24G | Cholesterol: 68mg | Sodium: 1703mg | Potassium: 1591mg | Fiber: 11G | Sugar: 8G | Vitamin A: 12140Iu | Vitamin C: 202.3mg | Soccer: 173mg | Iron: 5.9mg
