The Time for Wok-Fried Brussels Sprouts is Now
A spicy spin on charred mini cabbages
Everyone these days is reinventing Brussels sprouts. It’s no surprise, seeing as the little cabbages have for years been disregarded and cast aside, all for being misunderstood. All they need is a little encouragement, especially around this time of the year. With Thanksgiving just around the corner, it’s high time we give brussels sprouts the respect they deserve. These wok-fried sprouts take the place of cauliflower in a Sichuan stir-fry, fried with bacon, ginger, and garlic, and then garnished with thinly-sliced chestnuts. We don’t blame them for maybe trying to show off a little.
In a large wok, heat oil over high heat before adding sprouts and bacon, cooking for 3 to 4 minutes or until browned, tossing occasionally. Add ginger, garlic, and sugar, and cook for a couple of minutes before adding stock and soy sauce. Stir in scallion and toss for a couple of minutes, keeping them bright green. Transfer to a serving dish, and quickly brown the chestnut slices in butter before adding them to the brussels sprouts. Sprinkle with flaky sea salt.