This vegetable stir-fry is designed to be a simple side dish. But you can also turn it into something more — a light grain salad. Warm Salad of Farro, Brussels Sprouts and Spinach with Cilantro and Peanut Vinaigrette can be served warm or at room temperature and makes a lovely vegetarian supper or substantial side for carnivores, so plan ahead if you’d like to make it some time.
In the meantime, make this stir-fry in a nonstick stir-fry pan (I like my 12-inch Circulon) or a large (12-inch) skillet. The vegetables will give off more moisture in the stir-fry pan (which will help them cook), so if you use a skillet instead you might want to cover the veggies for the first few minutes of cooking.
Serves 3 to 4 as a side dish
- 2 teaspoons tamari
- 1 teaspoon honey (warmed)
- 2 tablespoons neutral oil (such as grapeseed oil)
- 3 medium or 2 large garlic cloves, thinly sliced
- 1 pound Brussels sprouts, quartered lengthwise (or if very large, cut into sixths lengthwise)
- 4 ounces shiitake mushrooms, stemmed and sliced thickly
- Kosher salt
- 1 to 2 teaspoons cold unsalted butter
- lime wedges
1. Stir together the tamari and honey and set aside.
2. Have ready a slotted spoon. In a 12-inch nonstick stir-fry pan or large skillet, heat the oil over medium heat. Add the sliced garlic and cook, stirring, until the garlic slices are just golden, about 1 to 2 minutes. (Do not let them darken to a deep brown.) Use a slotted spoon to transfer the garlic to a plate.
3. Add the Brussels sprouts, the shiitakes, and 1 teaspoon salt to the pan and turn the heat to medium-high. Cook, stirring frequently, until the veggies are tender and browned all over, about 9 to 10 minutes.
4. Remove the pan from the heat and immediately add the tamari-honey mixture, stirring well. Toss in the cold butter and stir until melted.
5. Serve right away, garnished with the garlic chips and a wedge of lime. (Or use the veggies in a Warm Salad of Farro, Brussels Sprouts and Spinach with Cilantro and Peanut Vinaigrette.)
