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).
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 (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.
- 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.
Wow, lon eating and enjoying brussels sprouts
I’ve only had brussel sprouts once, and I liked it. I don’t know what the fuss is about ppl not liking brussel sprouts. I want some of yours! LOL
Actually that sounds like a great pairing. Your brussels look perfectly caramelized, a must for all brussels.
K&S;, Lon likes brussels sprouts.
Wonders, I'm not sure either. I think they're so cute.
Manger la ville, thanks. It cooks amazingly well in a wok.
Yuk. Brussel sprouts are gross. But not worse than bitter melon.
However, this has bacon in it. Mmm…sweet delicious bacon.
Tim, are you willing to try brussels sprouts again? with the bacon? I don’t like bitter melon either.
These Brussels Sprouts look absolutely dreamy.
We love brussels sprouts like they’re candy. Anytime you put bacon on them, you’re asking for trouble! Big yums up.
This looks great! And brussel sprouts have a somewhat broccoli/cabbagey flavor so there’s really no reason why they wouldnt work perfectly in asian cuisine.
And for those who hate brussell sprouts: I used to hate them too, but thats because I had the classic overcooked, mushy, bitter brussell sprouts. Once my girlfriend bought some FRESH sprouts and cooked them just right so they were strill al dente with nice caramelization on the outside, it was a revelation. From then on I loved them!
Joy, thanks.
duodishes, so glad you love brussels sprouts…so many haters. haha
brooklynjoe, I think that’s why lots of people hate veggies in general. When they are over-cooked and mushy, they’re gross.
This sunds like a tasty way to enjoy brussels sprouts!
Kevin, thanks, I hope you try it.