BRUSSELS SPROUTS, FLASH CURRIED
Sprouts are sort of flash fried, or stir-fried, or pan-seared, then flavored with curry. I can get the family to eat sprouts this way, and only this way. You can make it with fresh sprouts, too, but I haven't ever done so.
Provided by fluffernutter
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
- Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
- Add the salt and test a sprout for doneness.
- Stir in the curry powder and cook 5 minutes longer.
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