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.

Brussels sprouts with cashews and savory chili sauce

INGREDIENTS:

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

DIRECTIONS:

1. 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.
2. 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.
3. 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).