Today I made a variation of recipe I found at a web
site called yingsasiancooking.wordpress.com. That dish is called Brussels sprouts with Cherry Tomatoes posted on June 14, 2012. I added a few more ingredients
to my version.
My father brought me the last of the cherry, grape, and Roma
tomatoes from their garden. In addition, I had some Brussels sprouts in
the refrigerator that needed cooking. So after a short Internet search I found
an appropriate recipe to incorporate these two vegetables.
What we will need are Brussels sprouts, in this case about 8
ounces, 4-8 cherry & grape tomatoes (fresh from the garden, ummm!), a
medium sized yellow squash, garlic, a teaspoon of pepper, oil to cover the bottom of your pan/wok, and
stir-fry cooking sauce. The website calls for Ying’s Korean BBQ Marinade which
can be obtained from the web site. Chef Ying has a wide variety of sauces on her web site and they all look very delicious, I encourage you to try them
out.
First order of business is to prepare the vegetables and heat
the stove. Mince the garlic. Once completed, you will get your skillet/wok
heated to medium heat with the oil in it. Place the garlic in the cooking pan.
Cut the ends off the Brussels sprouts along with any bad
places on them. Cut the tomatoes and Brussels sprouts in halves. Slice the yellow squash and then quarter the slices.
Stir the garlic in the pan until its smell permeates the air.
Blend in the cut Brussels sprouts and stir fry for several minutes. Add
stir fry sauce and squash to the pan. Stir vigorously for several minutes. Add
tomatoes and continue stirring for under a minute and move contents of pan to a
plate or bowl.
Ta da a lovely vegetable dish with your main entree In my
case, a grilled steak with rice and a glass of water. It was enjoyed!
No comments:
Post a Comment