Steamed and pan fried brussels sprouts
Brussels sprouts are one of my most favorite vegetables, if they’re cooked perfectly. I like the crunchy texture and the combination of bitter and sweet taste. But they are also really easy to overcook and become mushy. Let’s avoid that!
I’m going to introduce to how I cook brussels sprouts full of flavor, nice and crunchy, super easy and quick!
These are the basic ingredients and utensils you need.
- Brussels sprouts 10
- Fat/oil 1-1.5 Tablespoon
- Stock 1/2 cup (120cc)
- Saltiness If you use salt, around 1/3 teaspoon
- Pan and lid
You can change the fat, stock and saltiness depending on your taste and what else you’re cooking.
Fat : olive oil, vegetable oil, canola oil, sesame oil, duck fat, lard, chicken fat, bacon fat…
Stock: Chicken stock, vegetable stock, Japanese dashi stock…(You can use just water if you don’t have stock at home)
Saltiness: Salt, soy sauce, fish sauce…
Directions
Cut brussels sprouts in half. Remove yellow outer leaves.
Add oil/fat into a pan and turn the heat to medium-high.
Place Brussels sprouts cut side down.
Pour stock and sprinkle salt/soy sauce and cover with lid.
Cook for around 3 minutes until liquid evaporates completely.
If you like extra crunchiness and a bit more rich flavor, add a little more oil/fat, around 2 teaspoons or so. (optional)
Once the bottom turns to golden brown (just a bit burned color), remove from the heat and serve.
Note
If you are using soy sauce instead of salt, use a little less than 1 Tablespoon.
If you use stock with sodium, reduce the amount of salt or soy sauce for seasoning.
If you want to add a different flavor, add your favorite herbs (thyme, rosemary, oregano…) at the same time when you add the stock.