Sometimes the best dishes are not the ones you plan, but the ones you decide to make at the last minute. I’d never really thought of preparing Brussel Sprouts with Chinese sauces before, but as I was trying to come up with a complimentary dish to the Sweet and Sour tofu, I stumbled across an intriguing recipe in a Thai vegetarian cookbook that had a distinct Chinese influence. I had a scant pound of brussel sprouts in the freezer (I’d used half of them for By the Bay’s yummy roasted Brussel Sprout recipe) and decided to go for it. To my surprise, it was really delicious, and reminded me of my favorite Chinese mushroom garlic broccoli recipe. I think I might shorten the simmer time of the sprouts to keep them a little crispier, but the flavor was delicious! Brussel Sprouts might not be a traditional Chinese vegetable- but why not give it a try? Edward and Sons has a great wheat free Teriyaki sauce, but if you can’t find it, you could substitute any yummy gluten free soy based sauce (hoisin etc.). Ni chi fan le ma? (Have you eaten yet?)
And, if you have Brussel Sprouts in your fridge but don’t want to have Chinese food tonight, try my
Caramelized Maple Brussel Sprout Recipe
Chnese Brussel Sprouts with Szechuan Pepper and Garlic
1 lb. brussel sprouts
1/2 cup water
1/2 tsp salt
1 or two large white crushed scallion parts
2 tbsp+ scallion oil and/or peanut oil
1 1/2 tbsp water and 1 tsp cornstarch, combined separately
Cut off the stem of the brussel sprouts and cut them in half. Put 1/2 cup water in a pan with salt and the prepared brussel sprouts, and bring everythnig to a boil, then lower it to a simmer and cover for 8 minutes. Take off burner and drain.
Whisk sauce ingredients together.
Heat your wok and add oil with scallions and garlic until oil is seasoned and brown. Remove the whole scallions and garlic from the pan and leave the oil. Add the garlic and let brown for thirty seconds, and then add the brussel sprouts, stirring for another 45 seconds or so. When sprouts are glossy, pour in sauce. when sauce is heated add your water and cornstarch, whisked together before adding. Let thicken and then immediately remove from wok and serve.