Sunday, October 07, 2007

Stir-Fry with Seared/Steamed Brussel Sprouts, Refried Jasmine Rice

Dinner 10/07

(tofu, carrots, red bell pepper, shiitake mushrooms, garlic, ginger, tamari)

Refried Jasmine Rice

Seared/Steamed Brussel Sprouts with Star Anise

Seared/Steamed Brussel Sprouts

1 lb. Brussel Sprouts
2 tbs. tamari
1/4 cup water
1 tsp. szechuan peppercorn, ground
1 star anise pod, left whole

Trim and cut the brussel sprouts in half.

In a wok on high heat add the canola oil and just as it begins to smoke, carefully add the brussel sprouts. Stir to coat them in the oil, and turn often until they're looking well browned on all sides. Turn the heat down to med-low, add the water, tamari and star anise and cover with a lid for 5-7 minutes. Remove lid and stir. Reduce any remaining liquid to a glaze. Remove the star anise pod. Add the szechuan peppercorns. Check for seasoning and serve hot.

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