This was a recipe originally post on December 10th in 2008. Can you believe 2008? My initial motivation for the update and re-post was in order to re-do the photos. I’m embarrassed how bad some of the photos from the earlier days were. As soon as I finished re-shooting these photos, I sat down on the couch next to Lon and started eating this bowl of Brussels sprouts. Yum! Then it dawned on me that these brussels sprouts would be good shredded too. As I suspected the shredded brussels sprouts with the same flavor profile is also a fantastic dish, yet it feels completely different. Here’s the new post, old post included with the original recipe (version 1) and a recipe using the shredded method (version 2).

Asianesque Brussels Sprouts

While bacon and brussels sprouts are a classic pair, the oyster sauce and scallions truly add an Asian feel to this dish. The lightly sweet and saltiness is irresistible. While I enjoy the bite of halved brussels sprouts, Lon prefers the lightness of shredded brussels sprouts. I hope you’ll try both versions and let me know what you think.

Here’s the text and picture from the original post:

“Last night, we were having the Salt Water Duck, which set the theme as an Asian meal. I tormented over what to make as a vegetable side, knowing I wanted to use up the Brussels sprouts, but who’s ever seen Brussels Sprouts in Chinese food? Could I make it work? Indeed! Not only did it pair well with the duck, it’s now one of our favorite ways to have Brussels Sprouts. “

asianesque brussels sprouts 2

 

Asianesque Brussels Sprouts (version 1)

  • 1 slice bacon, sliced in short strips
  • 2 1/4 cups brussels sprout halves (blanched if the brussels sprouts are large)
  • scant 1 tablespoon oyster sauce
  • 2 tablespoons water, divided
  • 1/4 cup chopped scallions

1. In a wok, stir bacon pieces around on medium low heat until fat starts pooling on the bottom and bacon starts to brown.
2. Add brussels sprouts and stir until they are coated in fat. Add oyster sauce. Turn the heat up to high and stir.
3. Add 1 tablespoon water and toss or stir until water evaporates. Add the next tablespoon water and toss or stir again. When it evaporates, add scallions and stir for a few seconds. Serve immediately.

And, here’s the shredded version:

Asianesque Brussels Sprouts (shredded) 5

Asianesque Brussels Sprouts (version 2)
  • 1 slice bacon, sliced in short strips
  • 2 tablespoons chopped scallions
  • 4 cups shredded brussels sprouts (easiest on a mandolin)
  • scant 1 tablespoon oyster sauce
  • 2 teaspoons water

1. In a wok, stir bacon pieces around on medium low heat until fat starts pooling on the bottom and bacon starts to brown.
2. Add scallions and toss for 30 seconds. Add brussels sprouts and toss until they are coated in fat. Mix in oyster sauce. Turn the heat up to high and toss.
3. Add water and toss or stir until the water evaporates. Serve immediately.

posted by jessica at 11:25 AM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.