The internet was made for haters and porn – as eloquently put by Aisha Tyler. A statement I believe to be 100% based upon solid hard earned fact. So let’s talk a minute about haters. Those people who just seethe bad juju no matter what. They can suck the joy out of the best things in life, and not in a fun way. You know what I hate? A hater. It’s boring.
Brussels Sprouts are victims are unrelenting hate. Every one I know hates these tiny green cabbages. And just why? No one really knows. They just know that they hate them. Mom boiled the hell out of these little babies and they were bland mushy tasteless balls of hate. A mistake so horrid that poor brussels sprouts are often left alone and sad in the market to never be tried by long grown boring brussels victims. Sad, but, I’m not one to hold a grudge, and brussels sprouts, when cooked well, like many things, are damned delicious.
More for me.
Stir frys are all about having everything ready to go. They come together quick and are awesome in flavor with crunchy veggies and perfect meat. But, if you stall in the middle it can all come crashing down. I'm not one for sticking to the rules, but I never skip a proper mise en place when cooking a stir fry.
- 3 tbs oyster sauce
- 3 tbs reduced sodium soy sauce
- 2 tbs rice vinegar
- 1/4 cup water
- 4 tbs vegetable oil, divided
- 1 lbs brussels sprouts, cut into halves
- 8 oz flank or skirt steak, thinly sliced against the grain
- salt and pepper
- 4 scallions, whites chopped and greens sliced
- 3 garlic cloves, minced
- 2 tbs fresh peeled ginger, minced
- 2 medium carrots, peeled and cut on a bias
- 1 chile or jalapeno pepper, sliced into thin rings, seeds discarded
- hot rice for serving
- Whisk the oyster sauce, soy sauce and vinegar in a small bowl. Add water and stir to combine. Set aside
- Heat 2 tbs vegetable oil in a large heavy wok or skillet over medium-high heat. When the oil is hot, add the brussels sprouts and cook, tossing as needed, until golden brown, about 4 to 5 minutes. Cover and cook for 3 minutes longer. With a slotted spoon, transfer to a large bowl, cover, and set aside. Set wok back over heat.
- Sprinkle the steak liberally with salt. Add 1 tbs of the oil back to the wok and swirl to coat. When oil is just starting to smoke, toss the steak in a single layer and cook until almost fully browned, about 3 minutes, turning every 30 seconds. Add the steak to the bowl with the brussels, cover and set aside.
- Add the remaining 1 tbs oil to the wok. Add the scallion whites, garlic and ginger. Cook 1 minute, stirring constantly. Add the carrots and pepper, tossing gently, until carrots are slightly tender, but still crispy, about 2 minutes.
- Return the brussels sprouts and steak to the wok, along with any accumulated juices, and pour in the soy sauce mixture. Toss to coat and cook until the sauce has thickened, about 3 minutes. Remove from heat, serve with hot rice and garnish with sliced scallion greens.
Bon Appetit Magazine March 2013