A quick weeknight stir-fry featuring cubes of boneless chicken and brussels sprouts glazed with a sweet, savory mixture of balsamic vinegar, soy sauce, and maple syrup.
substitutions:
- 1/4 cup coconut aminos for soy sauce
- 1 tbsp for 1/4 cup maple syrup
- sesame seeds
- 3 Tbsp ginger pulp
quite sweet, might reduce Maple syrup more
substitutions:
- 1/4 cup coconut aminos for soy sauce
- 1 tbsp for 1/4 cup maple syrup
- sesame seeds
- 3 Tbsp ginger pulp
quite sweet, might reduce Maple syrup more
Use cast iron. Cook uncovered 10 min on med/low, covered last 5 on low. Add a little bit of water before covering. Use chopped pecans instead of pine nuts. Double garlic.
*Ingredients:*
- 1/2 pound Brussels sprouts
- 2 large garlic cloves
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
*Preparation Steps:*
1. **Prepare the Brussels Sprouts and Garlic**
- Trim the Brussels sprouts and halve them lengthwise.
- Thinly slice the garlic cloves.
2. **Cook the Garlic and Butter Mixture**
- In a 10-inch heavy skillet (preferably cast iron), melt 1 tablespoon of butter with the olive oil over moderate heat.
- Add the sliced garlic and cook, stirring, until the garlic turns pale golden.
- Use a slotted spoon to transfer the garlic to a small bowl.
3. **Brown the Brussels Sprouts**
- Reduce heat to low and arrange the halved Brussels sprouts in the skillet, cut sides down.
- Sprinkle the pine nuts over the sprouts and season with a pinch of salt.
- Cook the sprouts without turning until they are crisp-tender and the undersides are golden brown (about 15 minutes).
4. **Final Assembly**
- Transfer the Brussels sprouts to a serving plate, ensuring the browned sides are up.
- In the skillet, add the reserved garlic and the remaining 1/2 tablespoon of butter.
- Cook over moderate heat, stirring, until the pine nuts become more evenly golden (about 1 minute).
- Spoon the garlic and pine nut mixture over the Brussels sprouts and sprinkle with freshly ground black pepper before serving.
*Ingredients:*
- 1/2 pound Brussels sprouts
- 2 large garlic cloves
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
*Preparation Steps:*
1. **Prepare the Brussels Sprouts and Garlic**
- Trim the Brussels sprouts and halve them lengthwise.
- Thinly slice the garlic cloves.
2. **Cook the Garlic and Butter Mixture**
- In a 10-inch heavy skillet (preferably cast iron), melt 1 tablespoon of butter with the olive oil over moderate heat.
- Add the sliced garlic and cook, stirring, until the garlic turns pale golden.
- Use a slotted spoon to transfer the garlic to a small bowl.
3. **Brown the Brussels Sprouts**
- Reduce heat to low and arrange the halved Brussels sprouts in the skillet, cut sides down.
- Sprinkle the pine nuts over the sprouts and season with a pinch of salt.
- Cook the sprouts without turning until they are crisp-tender and the undersides are golden brown (about 15 minutes).
4. **Final Assembly**
- Transfer the Brussels sprouts to a serving plate, ensuring the browned sides are up.
- In the skillet, add the reserved garlic and the remaining 1/2 tablespoon of butter.
- Cook over moderate heat, stirring, until the pine nuts become more evenly golden (about 1 minute).
- Spoon the garlic and pine nut mixture over the Brussels sprouts and sprinkle with freshly ground black pepper before serving.
