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© Meredith Corporation. All rights reserved. Used with permission.
(about 3 cups)
Trim Brussels sprouts; cut lengthwise into quarters. Finely chop one of the green onions; cut the remaining three green onions diagonally into 1-inch pieces. In a small bowl, stir together orange peel, orange juice, soy sauce, honey, serrano pepper and garlic. Set aside.
Working in a well-ventilated area, heat oil in a large skillet over medium-high heat. Add Brussels sprouts, mushrooms and green onions. Cook and stir for 8 to 10 minutes or until sprouts are blackened in places and are nearly tender.
Pour orange juice mixture over sprout mixture; toss to coat. Cook and stir for 3 to 4 minutes more or until sprouts are tender.