Friday, August 21, 2009
Stir-fried Brussels sprout with Garlic
I love these cute little green cabbages. They are so green and crunchy and yummyyyy. Shame that they cannot grow in hot weather like Thailand. It was here, in the state, that I had the first taste of them, and I was hooked since.
At first I didn't really know how to cook these guys, so I just thought that since they are tiny cabbages, I'll cook them just like how I cook big cabbages - Stir-fried, and I wasn't disappointed. They taste better than big cabbages.
Wok is the best thing to stir-fry vegetable
I was watching one of the cooking show, the guy was talking about woks, comparing the benefit of woks and saute pans, which one keeps the heat better during the process of stir-fry, and then he concluded that wok can't do a good job because of its lack of to be able to keep the heat during stir-frying according to the shape of the wok.
After that show, he came back again and said that he got a lot of letters and emails, (well, he should) saying that he was so wrong about woks, and that he doesn't know what he is doing, so he had to come back and cleared it out that he meant woks are not good for using with the regular gas stoves because, according to the shape of the wok, the heat will lose anyway.....Again, he's still wrong about that.
Working with wok
You can stir-fry vegetable with wok with regular gas stoves and get the best stir-fried vegetable still.
The tip is.....
the wok has to be really really really Hot....before adding oil. Once wok gets really hot it will keep the heat through out the stir-fly process. Keep in mind that stir-fry is a quick cooking process, you only need 2-3 minutes to do it, so it preserves the crunchiness and taste of vegetable. To say that, with a very hot wok and only 2-3 minutes of stir-fly, the wok will not lose the heat that bad as some might think it will, and they do an excellent job as we all know.
How hot is the wok?
The heavy stainless steel wok is the ideal for stir-fly cooking though. Forget about those non-stick wok, since you need to heat it up to the extreme. I usually heat the empty wok until I can see the hot air dancing over the wok, that tells me that the wok is heated up all over then I'll add oil and, right away, start to stir-fry.
Now, let's get Brussels sprout stir-fried
- Fresh Brussels sprout
- 3 cloves of garlic, smashed
- ground black pepper
- 1 1/2 tbsp. Oyster sauce or Soy sauce
- 1 tsp. fish sauce
- 2 tsp. sugar
- 4 tbsp. water
1. Rinse vegetable to clean a few times, cut them into a half.
2. If seasoning with oyster sauce like I do, pour oyster sauce over the raw vegetable before hitting a wok.
3. Heat up the wok until you can see the hot air dancing over the wok then add the oil.
4. In goes garlic and Brussels sprout.
5. Add some water, give a few quick stir, add fish sauce and sugar, stir. (* add more water if the wok's getting to dry because of the heat*)
6. Turn off the heat, sprinkle with black pepper.