MUSHROOM AND BRUSSELS SPROUT STIR-FRY
"My kids demand vegetables every night because, cooked this way, they're flavorful and beautiful," says chef Phan. Reprinted from "The Slanted Door" (Ten Speed Press) by Charles Phan, © 2014.
Provided by Charles Phan
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering. Add the mushrooms and sauté until soft, adding a bit of water if necessary. Remove the mushrooms and set aside.
- Pour remaining oil into the wok and add the garlic and Brussels sprouts. Stir-fry the vegetables, adding the rice wine, fish sauce, and cooked mushrooms, and continue stirring 15-30 seconds so the liquid can evaporate. Remove from the wok and serve immediately.
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