Brussels sprouts quartered and quickly sautéed with chili flakes and black bean garlic sauce.
Please say hello to guest author Garrett McCord as he shares one of his favorite quick and easy Brussels sprouts recipes. ~ Elise
“It’s crazy. abrasives. It’s not afraid to look you in the face and call your mama ugly.”
I was one of the RAs in the dorms way back when I was in college and some of my freshman residents were teaching me how to use a wok. One of them threw in the gravy with some cooked chicken and vegetables, and as steam and smoke rose, the air became salty and acrid.
The aroma was so strong you could suck it in and roll it on your tongue.
A turn of the wok and suddenly lunch was served. A quick taste and I could see that the sauce was an ingredient that required your attention and could only be tamed by other brassy ingredients.
“Wow, that’s great. It’s so intense!” I blurted out before grabbing another fork.
She smiled and said, “Yes, it’s not a spice for the weak.”
Brussels sprouts are one such brassy ingredient that can really complement the black bean and garlic sauce. These tiny heads of cabbage have a deliciously bitter flavor that softens and sweetens as you fry them.
A pinch of chili flakes gives the whole dish that extra bite.
This is a dish packed with flavor that’s quick and easy to make and makes a great standalone meal.
Brussels sprouts with black bean and garlic sauce
You can find black bean and garlic sauce in the Asian aisle of most grocery stores. I use the Lee Kum Kee brand and love them.
If you feel like it, some chopped, cooked bacon is just as delicious when added to this dish.
Note that the sauce is quite salty so no extra salt is needed.
ingredients
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2 tablespoons extra virgin olive oil, grapeseed oil or safflower oil
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Pinch of chili flakes
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25 sprouts
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1 1/2 tablespoons black bean and garlic sauce
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ground black pepper
method
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Preparation of the Brussels sprouts:
Wash the Brussels sprouts well. Cut off the stems and discard any loose leaves. Quarter lengthways.
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Sauté the Brussels sprouts:
In a large skillet, add oil and chili flakes and heat over medium-high heat.
Add the Brussels sprouts to the pan and cook for about 3-5 minutes or until the Brussels sprouts start to lightly brown. They can absorb all of the oil if they just add another 1/2 tablespoon of oil.
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Add the Black Bean Garlic Sauce:
and stir until all Brussels sprouts are well coated.
Add a pinch of ground black pepper (the sauce is already salty so you probably don’t need salt).
Cook for about 30 more seconds. Remove from the stove and serve immediately.
