Don't Look Now....But there's Brussels in That Recipe!

And it begins for real!

This recipe I added an ingredient and replaced an ingredient. I did this because as I'm sure you're aware my first post had a recipe that hadn't been altered at all. So I guess this is my way of making up for it. All and all I think it turned out well!

The offical name of this recipe was "Asian-Style Broccoli and Baby Bok Choy."  Through subsititutions and additions the name changes, but only slightly to "Asian-Style Broccoli and Brussel Sprouts" The new title doesn't mention it but I also added Cauliflower to the mix .

Here's the recipe:

2 Cups Broccoli Florets
1 Cup Cauliflower Florets
3-4 Cups Brussel Sprouts Halved or Quartered
3/4 Cups Water
3 Tbs Canola oil
1 tsp ginger grated*
1 medium clove garlic minced
1 Tbs Soy Sauce

*Due to lack of ginger(and desire to have any significant amount of ginger in the kitchen.) I used a Thai ginger salt

Like the first recipe this is real simple to do

1) In a large skillet over medium heat, put the cauliflower and water in the pan to start steaming the florets. After about 2 minutes add the broccoli and let the broccoli and cauliflower steam for another 5-7 minutes
2)Drain the water and add Oil, Ginger, Sprouts and Garlic to the pan stirring occasionally. for about 8-10 minutes
3)Stir in soy sauce and serve hot!

As for the result I liked it. To my two lucky guinea pig friends who got to sample this with me I hope you liked it and weren't saying you did because it was free food.

It wasn't great but the flavor kinda grew on you. It was very green too which stood out brightly against the neon green plates i eat off of and with the brown rice that accompanied the meal.  My favorite of the three big pieces that went into the recipe was the brussels but overall the dish needed more of a kick to it, more garlic or perhaps soy sauce(sarache to the rescue?). To be perfectly honest I'm really glad I had the last minute thought to add brown rice to accompany the recipe the two went really well together.

Well that's it for now...look forward(or don't) to my next curious recipe!