Ginger Brussels Sprouts with Pancetta Stir-Fry
Uncooked Brussels sprouts
1 tsp(s), grated
Fat-free reduced sodium chicken broth
5 tbsp(s), divided
¼ tsp(s), freshly ground
3½ tsp(s), or vegetable oil, divided
1 oz, finely diced (about 1/4 cup)
3 piece(s), slices
- Trim ends off Brussels sprouts and remove and discard any discolored outer leaves. Cut a scant ¼-inch thick slice off one side of each Brussels sprout and put cut side down. Cut scant ¼-inch thick slices to make about 5 cups. Transfer Brussels sprouts to colander of salad spinner and rinse under cold water. Put colander into salad spinner and spin to remove all excess water. Brussels sprouts must be dry to the touch.
- Squeeze grated ginger with fingers or garlic press to release about 1 tsp ginger juice into a small cup. Add 3 Tbsp broth. Combine salt and pepper in a small dish.
- Put 1/2 tsp of the oil and pancetta in a 14-inch flat-bottomed wok or a 12-inch skillet and heat over medium heat until you hear a faint sizzle. Reduce heat to low and stir-fry 1 minute or until pancetta has released fat and pork is partially cooked. Increase heat to high, swirl in remaining 3 tsp oil, add ginger slices, Brussels sprouts, sprinkle on salt mixture, and stir-fry for 1 minute just until Brussels sprouts are bright green. Swirl ginger juice mixture into wok, cover, and cook 1 minute, until almost all liquid has evaporated. Uncover and stir-fry for 2 minutes, (if pan is dry swirl in remaining 2 Tbsp of broth) until pancetta is cooked through and Brussels sprouts are crisp-tender. Yields 1/2 cup per serving.