Together with TasteVN let’s cook, check out 3 ways to make delicious sautéed Brussels sprouts. With just a few simple steps, prepare the ingredients and try your hand at this delicious dish right away!
1. Sautéed Brussels Sprouts with Scallops
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Preparation
30 minutes
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Difficulty
Easy
Ingredients for Sautéed Brussels Sprouts with Scallops For 4 people
Scallop meat 400 gr Brussels sprouts 300 gr Carrot 1 piece Sugar/ salt a little Cooking oil 1 tablespoon Chopped garlic 1 teaspoon Oyster sauce 2 teaspoons Seasoning powder 1/2 teaspoon Onion powder 1/2 teaspoon
How to choose fresh and delicious scallops
- When buying scallops that have been removed from the shell, choose those that smell fresh, are firm, and slightly translucent. Avoid those that have an unpleasant smell. Pay attention to the packaging and expiration date if buying from food stores or supermarkets.
- If you buy scallops still in the shell, choose those that are alive and have shells that are closed but not completely tight. Avoid those that are dead, damaged, or too small.
- It is advisable to buy from reputable stores to ensure the quality and origin of the scallops!
How to prepare Baby Cabbage Stir-fried with Scallops
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Prepare the scallops
With the scallops purchased already removed from the shell, use a little salt to rub all over the scallop meat, then rinse with water. Use a knife to cut into bite-sized pieces or leave whole as you prefer!
Quick and simple way to remove scallop shells
- You need to use a specialized shucking knife and a sharp knife to separate the meat from the shell.
- When the shell is opened, gently slide the knife underneath the meat to release it from the shell.
- The dark part surrounding the white meat of the scallop will be discarded because this is the digestive gland of the scallop, which includes a black lump and a gut containing mud. It is important to remove the cartilage of the scallop; do not eat it.
- After the meat is separated from the shell, gently take the meat out. Keep the tentacles (the mantle), the white coral, and the red meat.
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Prepare other ingredients
For the baby cabbage, use a knife to cut off the stem and remove the outer old leaves. To remove dirt from the cabbage, soak all of it in a basin of water with 1 teaspoon of salt, then take it out to drain.
Carrots, after being peeled and washed, can be shaped into flowers, then sliced thinly for eating.
Note: Do not cut the carrots too thinly, as they can easily become mushy and unappetizing when stir-fried.
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Blanch the ingredients
Put a pot of water on the stove, adding 1/2 teaspoon of salt, wait until the water boils, then drop all the mini cabbage in to blanch for about 2 minutes.
When the time is up, add all the carrots to blanch together, continue cooking for about 1 minute. To keep the ingredients crispy and delicious, after blanching, remove all the ingredients from the pot and immediately place them in a bowl of cold ice water.
For the scallop meat, put all of it in the boiling water to blanch briefly. Occasionally stir with chopsticks, continue cooking until the water starts to boil again, then you can turn off the heat.
At this point, remove all the scallops and vegetables to a colander to drain excess water.
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Stir-frying the ingredients
Place a pan on the stove and add 1 tablespoon of cooking oil. When the oil is hot, sauté 1 teaspoon of minced garlic until fragrant. Add all the baby cabbage into the pan, season with 2 teaspoons of oyster sauce, 1/2 teaspoon of seasoning powder, and stir well.
Then add the scallop meat, add 1/2 teaspoon of onion powder, and mix all the ingredients together to help absorb the seasoning evenly. At this point, add the carrots to the pan, stir briefly, and then you can turn off the heat.
Note:
- Since the ingredients have been briefly boiled, there is no need to stir-fry for too long.
- Scallops will become tough and lose their sweetness if stir-fried for too long.
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Final product
The baby cabbage is stir-fried evenly and served with carrots, while the scallops are well-seasoned, creating an attractive and colorful dish that is uniquely appealing yet captivating. This dish is perfect to serve with white rice or hot boiled noodles. Give it a try!
2. Stir-fried Baby Cabbage with Beef
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Baby Cabbage with Beef Serves 2 people
Baby cabbage 200 gr Beef 200 gr Onion 1/2 bulb Cooking oil 1 tablespoon Salt/ sugar A little Sesame oil 1 teaspoon Soy sauce 1 tablespoon
How to Choose Fresh and Good Beef
- When selecting meat, you should pay attention to choose pieces that are bright red, with fine and smooth fibers, have the characteristic smell of beef, and the fat is light yellow and slightly firm.
- You can press the meat with your hand; if it does not stick and has no strange smell, it is good to buy.
- If you see small white grains like rice in the meat, you should try to pick them out; if they fall off, it is tapeworms, and you should definitely not buy it.
How to prepare Stir-fried Mini Cabbage with Beef
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Prepare the cabbage
Buy the cabbage, separate each piece, and wash them thoroughly. For larger cabbages, you can cut them in half; for the smaller ones, keep them whole!
Put a pot of water on the stove with 1/2 teaspoon of salt; when the water boils, drop the cabbage in for a quick blanch for about 2 minutes, then turn off the heat. Remove all the cabbage and place it in a colander to drain.
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Prepare the other ingredients
Wash the beef, then slice it into thin pieces. Peel the onion, wash it, and then cut it into thin strips.
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Stir-fry the ingredients
Put a pan on the stove and add 1 tablespoon of cooking oil; when the oil is hot, add the onion and sauté until fragrant.
Note: The onion should be stir-fried frequently and stirred well to ensure it cooks evenly without burning.
Add the beef and stir-fry evenly, adding 1 teaspoon of salt, 1 teaspoon of sugar, and stir quickly. At this point, add all the baby cabbage and stir-fry together, seasoning with 1 teaspoon of sesame oil and 1 tablespoon of soy sauce. Stir well and adjust the seasoning to taste before turning off the heat.
Note:
- Avoid stir-frying too long to prevent the beef from becoming tough.
- If you prefer softer cabbage, add the cabbage to stir-fry before the beef!
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Finished dish
The cabbage is crispy and served with tender, delicious beef that is not too tough and well-seasoned, all creating an appealing dish. You can serve it with hot rice, dipping it with chili sauce or soy sauce to enhance the flavor!
3. Garlic stir-fried baby cabbage
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Stir-fried Baby Cabbage with Garlic Serves 2
Baby cabbage 300 gr Onion 1/2 bulb Green onion 1 stalk Garlic 3 cloves Cooking oil 2 tablespoons Seasoning powder 2 teaspoons
Ingredient Images
How to Make Stir-fried Baby Cabbage with Garlic
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Prepare the Ingredients
Buy baby cabbage, cut off the stem, and wash it thoroughly with water. Cut the onion and green onion into small pieces, and finally mince the garlic.
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Stir-fry the Ingredients
Heat a pan on the stove and add about 2 tablespoons of cooking oil. When the oil is hot, add the chopped green onion and minced garlic to the pan and sauté until fragrant. When the onion and garlic are slightly golden, add all the baby cabbage and stir-fry briefly before seasoning.
Season with 2 teaspoons of seasoning powder, stir well to ensure the flavors are evenly distributed, then you can turn off the heat.
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Final Product
Crispy cabbage fragrant with the smell of sautéed onions and garlic, when eaten, you can feel the natural sweet taste from the cabbage. Let’s try making it right away!
How to Choose Fresh Mini Cabbage
- Mini cabbage is usually sold in pre-packaged form at supermarkets and grocery stores. You should pay attention to choose packages that have full information, origin, and expiration date.
- When selecting, you should choose cabbages that are intact, firm, and have the characteristic green color, with no scratches or bruises. If the cabbage feels soft and has water coming out when touched, it should not be purchased.
How to Store Mini Cabbage for a Long Time
- You should blanch the cabbage in boiling water for about 2 minutes, then transfer it to a bowl of cold water to help keep the crispness of the cabbage.
- After that, drain the cabbage and place it in a plastic bag or a tightly closed container and put it in the freezer; when needed, just take it out to thaw. With this storage method, you can keep the cabbage for about 2 – 3 weeks.
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With 3 ways to cook mini cabbage stir-fried that you just shared will definitely make your family’s meals more flavorful. Wishing you success with your own dish!
*Refer to images and recipes from the YouTube channel: Trinh Le – Cuoc Song My, Kim Travel & Food in USA, Annie Reiter
