You either love it or you hate it. That’s how it goes with some foods. One such vegetable that most people tend to skew heavily one way or the other on are Brussels sprouts. As I teach the young students in our summer camps, even if you don’t normally like an ingredient, it is important to try different dishes containing the disliked ingredient.
It’s amazing how an ingredient can be transformed for the better when properly paired with other agreeable ingredients. Many a student has been converted along the way to loving an ingredient they once despised, simply because we found the right flavor combination that spoke to them. I have a Brussels sprouts recipe that will have the supporters falling even deeper in love, but is also so yummy that even the haters will be singing the praises of Brussels sprouts after trying this one.
Crispy Asian Brussels Sprouts
2 Tbsp canola oil
½ tsp sesame oil
2 lbs Brussels sprouts, halved and ends removed
2 shallots, thinly sliced
2 cloves garlic, minced
½ cup soy sauce (preferably low sodium)
4 Tbsp mirin
1 ½ Tbsp sambal
Heat wok to medium-high heat and allow pan to pre-heat for a full minute. Add the canola oil and sesame oil to the pan. Once the oil is hot, add the Brussels sprouts and shallots to the pan and stir-fry until the Brussels sprouts are crispy and tender, approximately 8 minutes.
Mix in the garlic and cook for 30 seconds.
Mix in the soy sauce, mirin, and sambal until heated through.
Serve this either as a side dish to accompany a meal, or over noodles (i.e. soba, udon, or rice noodles) to turn it into an enticing entrée. The extra sauce from the pan soaks nicely into the noodles to create a perfectly flavorful “Meatless Monday” option. This recipe yields approximately 4-5 servings.
Looking for some more meatless meals to add to your recipe stack? Join us for The Chopping Block’s Vegetarian Thai class at the Merchandise Mart on August 19. Our new Vegan from Scratch guide also contains 16 different vegan recipes. Whether you are vegan or not, you won't miss the meat!