Brussels Sprouts with Mushrooms and Ginger

1. 1

   Cut the shiitake caps into bite-size pieces (quartered or halved, depending on the size).

2. 2

   Heat 2 tablespoons of the vegetable oil over high heat in a wok or large skillet.

3. 3

   When almost smoking, add the mushrooms, season with salt and pepper and cook until browned and slightly crispy, 3 to 4 minutes, stirring once halfway through.

4. 4

   Resist the urge to move them too much unless they are burning.

5. 5

   Remove to a plate.

6. 6

   Lower the heat to medium-high and add the remaining tablespoon oil and the Brussels sprouts.

7. 7

   Season with salt and pepper and cook until browned or charred on one side, about 3 minutes.

8. 8

   Stir in the ginger and cook until aromatic and slightly browned, stirring constantly, about 15 seconds.

9. 9

   Reduce the heat to medium.

10. 10

    Add the chicken broth (the sprouts should be just submerged in the liquid) and cook at a rapid simmer until the sprouts are tender when pierced with a knife and the liquid has boiled away, 6 to 8 minutes more.

11. 11

    Return the mushrooms to the wok, fold to combine and season.

12. 12

    Serve on a platter.

* Per serving · 4 servings · Values may vary.