Ingredients: |
Ingredients: 3 tbsp oil
1 lb boneless pork loin chops OR 1 lb boneless skinless chicken breasts
1 lb brussels sprouts (I bought a 16 oz bag of frozen ones & defrosted them in the microwave just until cuttable)
1 red onion, sliced thinly
2 cloves garlic, chopped finely
1/3 cup soy sauce
1/4 cup water
3 tbsp brown sugar
cooked jasmine rice
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Directions: |
Directions:1. Heat 1 tbsp oil in a large nonstick skillet over medium high heat.
2. Slice each brussels sprout in half and then slice the meat in 1/4 inch thick slices.
3. Season the meat with black pepper and add to the hot oil. Spread the meat out in a layer over the bottom of the pan. Leave alone until the first side is golden. Then flip all the little meat pieces and cook until the other side is golden. At this point I added a teaspoon of red pepper flakes. If you don't like spicy stuff, add less or omit this step.
4. When the meat is cooked, dump it out of the pan onto a clean plate.
5. Add the remaining 2 tbsp oil to the pan, still on medium high heat. Add the brussels sprouts and onions to the pan and do the same thing you did with the meat, but stirring slightly more often. The brussels sprouts will turn really brown (this is what you want). Cook them until brown and tender, approximately 5 minutes. (Don't cook longer than 8 minutes...they'll overcook and get gross.)
6. Add the chopped garlic and cook, stirring constantly, for one more minute. (No longer. You don't want your garlic to burn.)
7. Stir together the sugar, soy sauce, and water, and add to the pan. Lower your heat to medium and cook for just a few minutes until the sauce barely starts to thicken. (This took probably 2-3 minutes.)
8. Add the meat back into the pan and keep stirring to get the meat all saucy and delicious.
9. Turn the heat off so it doesn't all burn while you're eating, and serve over rice. I put a little bit of butter in my rice, Bryan didn't, both were good.
**The brussels sprouts absorb most of the sauce and get a little bit salty. This is one reason not to season the meat with much salt at the beginning. If you don't like that much saltiness, use low sodium soy sauce or don't make this recipe because soy sauce is salty. It was pretty tasty though with the pork and rice. |
This recipe for Brussels Sprouts Stir Fry is from