Brussels Sprouts Pot Sticker Style
4 to 8 fresh whole Brussels sprouts per person
several Tablespoons olive oil (the cooking kind, not extra virgin)
salt (to taste)
butter (to taste)
dash of soy sauce or balsamic vinegar (optional)
Add a teaspoon of salt with enough water to come half way up the sides of the sprouts and cover the pan. Reduce heat and simmer for at least five minutes. If your skillet does not have a lid, some foil or another skillet inverted on top will help keep the steam in while cooking. When the sprouts are just starting to get fork tender, remove the lid and turn the heat up to medium high until the water completely evaporates.
When the water is gone, turn off the heat and add a little butter to the pan stirring to completely coat the sprouts. Serve immediately. These are delicious as is, with a dash of soy sauce or some nice balsamic vinegar.
Serves: 2 to 8
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.