Brussels Sprouts:
Preparation:
Clean, trim and wash Brussels sprouts.
Slice each sprout, length wise into 3 or 4 slices.
Doneness:
When the Brussels sprouts have a few browned spots, they are done.
Broccoli:
Preparation:
Clean, trim and wash Broccoli.
Separate into bite sized florets
Doneness:
When the florets are a slightly crunchy without tasting raw, they are done.
Sri Lankan
3/4 - 1 lb Brussels sprouts OR Broccoli
1 T Canola oil
1/2 t black mustard seeds
3 whole dried red chilies, broken into 2 or 3 pieces
1 sprig curry leaves
¼ onion, diced, about 1/3 cup
2 T dried grated coconut
1/2 t salt
1. In a large saucepan, heat the oil over medium heat.
2. Add the mustard seeds, cover the pan with a lid and let them crackle.
3. Add the red chilies and stir for about 10 seconds.
4. Add the curry leaves and onions and sauté for about a minute.
5. Add the vegetable, salt and the coconut, and mix together.
6. Cover the pan and let cook for about 8-10 minutes, or until done, stirring occasionally.
7. Taste and add more salt if you need, and serve.
Italian
3/4 - 1 lb Brussels sprouts OR Broccoli
1 T olive oil
1 clove garlic, minced/crushed
1/4-1/2 t crushed dried red chilies
2 T pine nuts, lightly toasted, optional
1/2 t salt
1. In a large saucepan, heat the oil over medium heat.
2. Add the garlic and red chilies and stir for a few seconds, without letting the garlic turn brown.
3. Add the vegetable and salt and mix together.
4. Cover the pan and let cook for about 8-10 minutes, stirring occasionally.
5. Stir in the pine nuts, adjust the salt if needed, and cook for an extra minute or two.
Chinese
3/4 - 1 lb Brussels sprouts OR Broccoli
1 T canola oil
1 t thin slivers of ginger
3 whole dried red chilies, broken into 2 or 3 pieces
1 T toasted sesame oil
1/2 t salt
1. In a large saucepan, heat the oil over medium heat.
2. Add the ginger and red chilies and stir for a few seconds.
3. Add the vegetable and salt and gently stir.
4. Cover the pan and let cook for about 8-10 minutes, stirring occasionally.
5. Stir in the sesame oil, adjust the salt if needed, and cook for an extra minute or two.
