Brussels sprouts briefly steamed and then fried with a sweet and spicy hoisin glaze.
Ever order mu shu pork at a Chinese restaurant?
It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet, and tangy hoisin sauce.
In this quick and easy skillet, we lightly cook the halved sprouts first so they cook more evenly.
We fry sliced onions, fry them with the blanched sprouts, ginger and garlic and then drizzle everything with some rice vinegar, soy sauce, hoisin and sesame oil.
This brussel sprouts comes out like candy, so good! A pound of Brussels sprouts will do for 3 to 4, but if left to my own nefarious ways, I’ll eat the whole load.
Hoisin Glazed Brussels Sprouts
ingredients
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1 lb Cauliflowerrinsed, all older outer leaves removed, stems slightly trimmed, shoots bisected by stem end
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1 tablespoon peanut oil or something else vegetable oil
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1/2 big Onionthinly sliced from root to tip
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2 teaspoon Gingerchopped
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1 clove garlicchopped, about 1 teaspoon
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1 tablespoon flavored rice vinegar
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2 teaspoon soy sauce
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3 tablespoon Hoisin sauce
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1 teaspoon dark sesame oil
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Salt, taste
method
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Whisk together the seasoned rice vinegar, soy sauce, and hoisin sauce:
set aside in a small bowl.
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Pre-steam the Brussels sprouts:
Place a steamer rack in a medium saucepan and add an inch of water. Bring the water to a boil, then add the Brussels sprouts to the saucepan. Cover the pot and steam the Brussels sprouts for 5 minutes.
Remove the sprouts from the pot and place them on a baking sheet to cool while you cook the onions in the next step.
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Sweat onions:
Heat the peanut oil in a wok or large skillet over high heat on your highest burner, until the surface of the oil is shimmering. Add the sliced onions and toss to brush with the oil.
Sauté over high heat until the edges of the onion slices begin to brown, about 4-5 minutes.
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Add the ginger, garlic, and Brussels sprouts to the pan:
and throw to combine. Stir-fry 2 minutes, or until Brussels sprouts begin to brown.
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Add the rice vinegar, soy sauce, and hoisin sauce mixture:
to the rungs and throw to match. Stir-fry for a minute or two (watch the sides of the pan and turn off the heat if you see any of the sauce burning on the side of the pan).
Drizzle with sesame oil and season with salt. Serve immediately.
Links:
Brussels Sprouts with a Golden Crust, from 101 Cookbooks
Brussels sprouts with balsamic vinegar and cranberries, by The Pioneer Woman
Brussels Sprouts with Chinese Sausage, from Steamy Kitchen
| nutritional information (per serving) | |
|---|---|
| 118 | calories |
| 6g | Fat |
| 16g | carbohydrates |
| 4g | protein |
