Have you ever tried fermented black garlic? I saw some when I was at Trader Joe’s a few weeks ago,and I just had to try it. I’m glad I did! It’s mild and a little bit sweet and adds a note of wtf-is-this-awesomeness to a humble stir-fry.
I made this the other night when faced with a craving for a grain & veggie /vehicle-for-poached-egg dinner. I made a large amount so I would have leftovers for the next day, but you can definitely make a smaller amount if preferred.
Serves 2 (or 1, twice)
- ~2 tsp sesame oil
- 1 head black garlic, peeled and sliced thinly
- 1 10-oz package shredded brussels sprouts
- 1 tsp light soy sauce (optional)
- salt & pepper to taste, if desired
- ~1 cup cooked quinoa
- 1 cup roasted golden beets
- 2 poached eggs
- tahini, for drizzle (optional)
- Heat oil in a nonstick skillet over medium heat.
- Add garlic and cook a few minutes until fragrant.
- Add shredded brussels sprouts and cook until wilted and hot. Add soy sauce and salt/pepper if using.
- Add quinoa and beets. Cook until flavors are well-blended.
- Serve hot. Divide into two bowls and top each with a poached egg. Drizzle with tahini if desired.
Have you ever tried black garlic? What are some of your favorite dinner recipes?
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