Photo of Ginger Brussels sprouts with pancetta stir-fry by WW

Ginger Brussels sprouts with pancetta stir-fry

1
1
1
SmartPoints® value per serving
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
8
Difficulty
Easy
Elevate your weeknight dinner with this beautifully prepared Brussels sprouts dish. The pancetta adds a salty flavor to the Brussels sprouts that are flavored with ginger, salt and pepper. The dish can also be prepared ahead and then reheated when ready to serve. Make sure Brussels sprouts are thinly sliced and pancetta is finely diced (big pieces will not cook through). A great tool for grating ginger is a microplane. When shopping for Brussels sprouts, look for compact, bright green sprouts. They should be free of any brown spots.

Ingredients

Uncooked Brussels sprouts

1 pound(s)

Ginger root

1 tsp, grated

Fat free chicken broth

5 Tbsp, divided

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Peanut oil

3½ tsp, or vegetable oil, divided

Pancetta

1 oz, finely diced (about 1/4 cup)

Ginger root

3 piece(s), slices

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: about 1/2 cup

Notes

Advance preparation: The Brussels sprouts can be sliced, washed, and dried a day in advance. Store them in a plastic container in refrigerator. The vegetables can be stir-fried several hours before serving and reheated in medium oven.