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Veggie Stir-Fry

Yeah, I normally post artery-clogging things, but I eat more than that..really!

I quicky stir-fry w/ cabbage, quartered brussel sprouts, red pepper, onions, and baby portobello mushrooms.

Also added tofu marinated in soy sauce, sriracha, garlic, and pickled ginger.

Used a splurt of EVOO, and a dash each of hoisin, seseme oil, balsamic vinegar, S&P, lots of Hab Flakes and lots of sambal olek to cook it in.

Came out pretty tasty. :)

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Brussels sprouts are awesome. I like them roasted. Looks tasty.
 
Thanks! The leftovers will be nice with some meaty bits too. :D

Wish I'd had real asian black vinegar, but the balsamic was ok.
 
QuadShotz said:
Thanks! The leftovers will be nice with some meaty bits too. :D

Wish I'd had real asian black vinegar, but the balsamic was ok.
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Looks great! Ok, I'm goin to whip up a stir fry now lol
 
Well look at this.....You DO make other things than the stuff I can't eat at the moment....:lol:

Looks good and sounds very tasty.....I'm hungry now and it's still an hour till lunch and all I have is a banana and a apple...:(

But i've also lost 3 kilos on average in the last 3 weeks....

You know I can honestly say I have never tried brussel sprouts...:think:
 
moyboy said:
You know I can honestly say I have never tried brussel sprouts...:think:
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Think of a cabbage the size of a golf ball, and that's about it. Has a more buttery flavor though than regular cabbage.
 
QuadShotz said:
Think of a cabbage the size of a golf ball, and that's about it. Has a more buttery flavor though than regular cabbage.
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I'll most likely be trying them in the next stirfry
 
Hey MoyBoy i cant believe you have never tried brussel sprouts! Normally parents from our vintage tried to ram them down our throats.

As a kid i never liked them but know i love em. Quick blanching then put a little butter or marg and some salt on them, yummo!

Great job you have done there Quad, great piccies too.
 
Sickmont said:
Yeah, thats how i roll....at least until i can finally get myself a decent wok
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I do own a wok, but it's a huge ex-restaurant one and doesn't get used much. Mostly I just use a 9.5" or 12" skillet.

Novacastrian said:
Hey MoyBoy i cant believe you have never tried brussel sprouts! Normally parents from our vintage tried to ram them down our throats.

As a kid i never liked them but know i love em. Quick blanching then put a little butter or marg and some salt on them, yummo!

Great job you have done there Quad, great piccies too.
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Thanks mate!

I'm getting used to using the tripod now, and it really does help.

Yea, folks shoved every veggie there is at me when I was young. I hated califlower, brussels sprouts, asparagus, etc.

Now I love 'em...still hate castor oil though...
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Novacastrian said:
Hey MoyBoy i cant believe you have never tried brussel sprouts! Normally parents from our vintage tried to ram them down our throats.

As a kid i never liked them but know i love em. Quick blanching then put a little butter or marg and some salt on them, yummo!

Great job you have done there Quad, great piccies too.
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My mother hates brussel sprouts and since she did most of the cooking, we were never told we had to eat them.....
 
If you want a killer soup, make a Brussels sprout soup. Cut them in half and roast them in a pan with olive oil, sea salt, and garlic cloves. When they are done roasting, puree it all (yes, all... everything from the pan) in a blender with half and half until a medium/thin consistency, then simmer on the stove until it thickens up (don't scald it). Salt and white pepper to taste. A flavor profile you can add to kick this up is bacon. Enjoy!
 
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