What cooks faster than a stir-fry? Not much. The key is prepping all your ingredients ahead, then toss them in a wok, stir, and fry. I’ve got a great seasonal stir-fry for you today with spicy shrimp and brussels sprouts.
Sarah’s Tip of the Day:
What, you don’t like brussels sprouts, you say? I’m here to tell you that you probably do and don’t even know it. You just haven’t had them properly prepared. Lucky for you, I’ll show you how to do so in the video — it’s one part correct prep and one part proper cook time (as in, not too much).
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2 tablespoons vegetable oil, divided
1 pound brussels sprouts, trimmed and shredded
Salt and pepper
1 cup bean sprouts
2 cloves garlic, thinly sliced
1 small green chile, such as Thai, thinly sliced
3 scallions, white and green parts separated and thinly sliced
1 pound medium shrimp (41 to 50), peeled and deveined (tails left on)
2 teaspoons toasted sesame oil
Lime wedges, for serving
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Per serv (makes 4): 262 cal; 12 g fat; 28 g protein; 14 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Spicy Shrimp and Brussels Sprout Stir-Fry | Everyday Food with Sarah Carey
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