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Author Notes: I know it's Spring, but there were some beautiful organic brussels sprouts in the market which I couldn't pass up. But, since it *is* Spring, I didn't want to roast them as a winter vegetable. I decided to stir-fry them as I would any spring vegetable, with some olive oil and a little spice. Quartering the sprouts results in lots of loose leaves which crisp up beautifully while the centers get silky. The whole thing took 15 minutes to whip up and was completely gobbled up in 2 by the twin teens. I used a half pound of Brussels sprouts, you can use as much as you want to feed more people! —Tashipluto
Serves 2 or more
pound brussels sprouts
hot sesame oil to taste
roasted sesame oil to taste
salt and pepper tot taste
- Slice off the bottom of the Brussels sprouts and remove the toughest outermost leaves. Quarter the sprouts lengthwise.
- Coat a heavy frying pan large enough to hold the sprouts in one layer with about an 1/8 inch of olive oil. Heat over a medium high flame until one leaf sizzles when placed in the pan.
- Add the sprouts to the pan in one layer, sprinkle with salt and pepper to taste. Stir constantly until the leaves get very crisp and the centers are meltingly tender (about 10 min). Add a bit more olive oil if they start to stick. When they are almost ready, add a dash or two of hot sesame oil and an additional dash of roasted sesame oil. This is completely to your taste -- you can add all of one or none of it at all.
- Serve immediately, with additional salt and pepper if needed.