Vegan readers, this is another one for you. But it’s also great for anyone who likes deep, rich, savory flavors and a spicy bite. (Never mind that Brussles sprouts are rare in Asia).
This is another “simple” recipe, by which I mean that it can be cooked in the time that it takes to cook the rice. It’s hearty enough for a main dish, which is what I did tonight, but it will also play well with any complimentary tastes.
For the Brussels sprouts:
- 1 Tbsp peanut oil
- 1 lb Brussels sprouts, sliced in half, loose leaves removed
- 2 cloves garlic, minced
- 1/2″ ginger, minced
- 1/3 cup whole unsalted cashews
For the sauce:
- 1 Tbsp Guilin chili sauce (桂林辣椒酱), substitute 1-2 tsp sambal oelek or 1 tsp dried chili flakes
- 1 Tbsp Lao Gan Ma black bean chili sauce
- 1 Tbsp light soy sauce
- 1/2 tsp potato flour
- Heat 2 quarts water until boiling. Add the Brussels sprouts and stir well; blanch about 3-4 minutes, then drain into a colander and rinse with cold water to stop further cooking.
- Heat the peanut oil in your wok until it just begins to smoke, then turn down the heat to medium low and add the garlic and ginger. Stir-fry for about 30 seconds; then add the Guilin chili sauce and the Lao Gan Ma black bean chili sauce. Stir well and add the cashews; stir-fry for about one minute.
- Add the Brussels sprouts and stir for a 1-2 minutes until everything is warm, then mix the potato flour with the soy sauce, add to the wok, stir well, and serve.
Variations: Add 1/4 cup ground pork to the wok in the beginning of step 2. Another variation would be to deep fry the cashews for 1 minute (drain well before using).