The Stir Fry Guru Takes on Holiday Side Dishes
Cook fantastic-tasting green beans, Brussels sprouts and rice stuffing in your wok, and free up the oven for birds and pies.
I learned from my mother that the secret to making the best holiday side dishes is stir-frying. She would prep the ingredients a few days in advance since some dishes, like rice stuffing, require cold cooked rice (hot rice results in a gummy texture). She appreciated how the method's high heat and quick cooking accentuates the natural sweetness of green beans, shallots and Brussels sprouts, and therefore she didn't have to enrich them with cream or butter. Stir-frying the vegetable sides also freed up the oven for roasting and baking. I enjoy all these benefits, but best of all, I've learned that when side dishes are as little as 1 PointsPlus® value per serving, there's room for dessert.