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Prep time
5 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
I was so excited to see this on the challenge lineup. Brussels sprouts are my boyfriend's favorite vegetable, and I used to get so tired of cooking them. But finally, I took it as a challenge - and this is one of my favorite results. It's fast, easy, and tasty. —Erin Jeanne McDowell
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Ingredients
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2 tablespoons
oil (30 g)
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1/2 pound
brussels sprouts
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5
cloves garlic, thinly sliced (25 g)
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2 teaspoons
rice wine vinegar (10 g)
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1 tablespoon
soy sauce (or more as needed) (16 g)
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1 tablespoon
Szechuan peppercorns, crushed (or more as needed) (4 g)
Directions
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In a wok or large saute pan, heat the oil over medium heat. Add the brussels sprouts and stir fry until they begin to brown, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute.
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Add the vinegar, soy, and peppercorns. Toss to coat, and continue to stir fry until the mixture is well combined, about 2 minutes more. Serve warm.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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