Brussels Sprouts Two Ways

I came across this recipe in January's issue of Bon Appetit Magazine and have made it a dozen times since reading it. As a child I did not grow up eating Brussels Sprouts so now that I know I love them I am always looking for a new recipe to spice them up and this recipe really hit the mark.

Stir-Fried Brussels Sprouts with Garlic and Chile

Ingredients:

- 4 cups halved brussels sprouts

- Kosher salt

- 1/4 cup vegetable oil

- 2 tablespoons thinly sliced garlic

- 1/4 cup oyster sauce

-  4 teaspoons Thai fish sauce (nam pla)

- 2 teaspoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)

- 2 teaspoons sugar

- 1/2 teaspoon (or more) 1/8"-thick slices of red Thai chiles

- Pinch of ground white pepper

- 1/2 cup low-salt chicken broth

Directions:

Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.

Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.

Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2–3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.

If you are looking for something a little less spicy then here is a recipe for you...

Brussels Sprouts with Apples and Shallots

Ingredients:

- 1 pound Brussels sprouts

- 2 large shallots, sliced into 1/4-inch-thick rings

- 2 medium crisp, firm apples (such as Gala, Honeycrisp or Braeburn), cored and cut into 1/2-inch chunks

- 1/2 cup water, divided

- 1/4 cup cider vinegar, divided

- 1/4 teaspoon sea salt

- 1/2 teaspoon freshly ground black pepper

- 4 sprigs fresh thyme

Directions:

Rinse Brussels sprouts well and pull off any loose or yellowing leaves. Trim the stem ends and then quarter each sprout. Set aside.

Heat a large high-sided sauté pan over high heat. Add shallots to the very hot pan and cook, stirring constantly for 2 minutes. Add apples and 1/4 cup water, scraping any brown bits from the bottom as the water sizzles. Cook until the liquid reduces by half, about 2 minutes. 

Add Brussels sprouts, remaining 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until the sprouts and apples are tender enough to be pierced all the way through with a fork, stirring occasionally, about 15 minutes.

Uncover, stir in remaining 2 tablespoons vinegar and the leaves pulled from sprigs of thyme. Scrape any bits from the bottom of the pan as liquid sizzles and reduces until nearly gone. Transfer to a serving bowl with any of the remaining liquid and serve immediately.