Stir-Fried Brussels Sprouts in Mustard Sauce
1/3 cup Dijon mustard
1 Tbsp honey
3 Shallots, sliced thin
2 cloves garlic, minced
2 Tbsp butter
1 Tbsp EVOO (h/t Rachel)
1/2 cup dry sherry
1-1/2 pounds Brussels sprouts, trimmed and halved
1 cup chicken stock
S & P
Mix the mustard and honey, set aside
Heat the butter and oil in the wok over medium heat; add the shallots and garlic, stir for three minutes
Add the sherry, stir 5 min or so, until almost evaporated
Turn heat to high, add sprouts and broth, bring to boil
Lower heat to medium; cover tightly, cook 13-15 minutes until sprouts are tender
Uncover, heat back up to high, add mustard/honey, stir 1-2 minutes
Salt and pepper to taste, serve immediately
Actually this didn't cure my dislike for sprouts. I still hate 'em. Except when they're fixed this way - these I can eat all day.
Incidentally, this is the season when Trader Joe's sells Brussels sprouts still on the stalk. Fun way to get them.
Have a nice turkey!