by Dan Sriprasert and Bob Wonsaichua
Portland’s Vegetarian Bistro, Green Elephant, was featured in Maine Food & Lifestyle magazine issue Number 8. Here they share with us a very popular appetizer from their inventive menu.
Source: Maine Food & Lifestyle Blog, November 4, 2011
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350°. Deep-fry the Brussels sprouts, stirring occasionally. Cook until very dark brown and almost charred, but not burnt, for about 3 minutes. Remove the Brussels sprouts from the pot with a skimmer and place directly in a bowl.
Heat olive oil in heavy large skillet over high heat. Add mushroom and sauté until mushrooms are brown and just tender, about 5 minutes. Mix in fried Brussels sprouts. Add tamari, Maine maple syrup, sea salt, and ground pepper to taste. Stir well and then transfer mixture to plate. Serve warm.
Mushrooms are optional; the sprouts are usually served on their own.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (26%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 224.5mg||8 %|
|Potassium 490.3mg||13 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 6.3g|
|Protein 4.6g||7 %|
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Calories per serving: 68
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