Garlic Sesame Brussels Sprouts

I love brussels sprouts. My first introduction to them was at a potluck where they were simply roasted and served with a balsamic drizzle. Since then, I've roasted the sprouts every chance I get... usually in the early spring when it's not too hot. I even found that one of the restaurants I frequent with Craig has a sprouts and kale salad that is super yum. However, the sprouts in the salad was roasted and chilled.

With summer rolling around, and 90°+ weather, it's hard for me to bring myself to fire up the oven to cook the delish green buds. In a small apartment, that stove/oven does so much to heat up the place that I avoid doing anything oven-related. So I decided to do something different with the sprouts - stir fry.

Garlic and Sesame Brussels Sprouts 

Ingredients

• 1 to 2 lbs brussels sprouts, washed, trimmed and halved or quartered
• 2 tbsp ev olive oil or canola oil 
• 2-3 cloves of garlic, minced
• 1/2 - 1 tsp sesame oil (really, a drizzle)
• 1 tsp of soy sauce
• 1 to 2 tbsp water
• 1 tbsp of oyster sauce (mushroom sauce of you want to go vegetarian). 

Directions

1. In a pan, heat up oil to just the smoke point. 
2. Add minced garlic and stir. When the garlic starts turning golden, add the sprouts. 
3. Stir fry to coat the sprouts evenly with the oil. 
4. Add water, soy and oyster sauce while stirring. Continue to stir the sprouts in the pan for about 45 seconds to a minute (the sprouts should be liberally coated with the oil and seasoning sauces and they should begin to take on a brightness in color). 
5. Lower to medium heat and leave covered for 3 - 5 minutes until sprouts get tender. Most of the water should be steamed out by now. 
6. Remove from heat, finish with the sesame oil, and serve. 

Tips: 

• Top with a dash of toasted sesame seeds to add a bit of nuttiness. Use more or less soy sauce and oyster sauce to suite your tastes. 
• The cook times listed here has the sprouts al dente. I like my veggies with a bit of a crunch. If you like softer sprouts, add more water and let it steam on the medium heat a little longer, stirring to keep the sprouts from burning. 
• If you use a non-stick pan, and watching your oil intake, a liberal spray of PAM would suffice.