There are special Asian vegetables & there are special Western vegetables: we’re now combining Asian stir-fry style with Central Europe winter greens!
I like Brussels sprouts: I like them cooked in lots of salty water, I like them baked in the oven with olive oil, I like them with sour cream or gravy… and then – years ago – when roaming in a basic cookbook on Asian cuisine I hit on an “Asian Brussels sprouts” recipe. I tried & discovered another delicious wok dish!
For the record:
You won’t find this book in my books – it’s rather old & very basic, but provided me with some fundamental knowledge how to do stir-frying – until it seems it got lost… when moving & clearing out …
You can prepare Asian style Brussels sprouts alone in the wok – only with some spices – as a side dish or together with meat for a complete dish. Let’s start – we’ll do today “Brussels sprouts with chicken breast”.
(You remember my wok basics?)
You need to clean Brussels sprouts generously: cut the stem & remove all limp & brown & shrivelled leaves. The Brussels sprouts you’ll use for the dish have to be impeccable!
What do we need – besides the Brussels sprouts?
- Some spring onions
- Some garlic
- Some ginger
- Chicken breast
- Soy sauce – lots of soy sauce.
Before we start the wok we’ll have to prepare the ingredients so that they can be thrown into the wok when it’s time:
- The Brussels sprouts are sliced as thin as possible. The slices will disintegrate – that’s fine. You need not care for more disintegration manually i. e. crumbling with your fingers: the wok will do this later automatically!
- Dice the spring onions, mince the garlic & the ginger as fine as possible & mix them!
- Cut the chicken breast in rather small bits.
The oil is heated in the wok & the spring onion-garlic-ginger mix is added.
Then stir & stir & stir.
Add spices (see recipe!) – and stir & stir & stir!
Add the chicken – and stir & stir & stir!
Add the Brussels sprouts – and stir!
Add soy sauce & stir & stir & stir!
In less than no time the wok dish is ready & can be served with cooked rice:
When buying Brussels sprouts it’s generally packed in size of about 1.000 gr. I recommend to clean all Brussels sprouts as described & take half of them for the wok dish & store the 2nd half in the fridge in an appropriate storage box. Here it can rest for up to a week (or even longer). The Brussels sprouts in the fridge can be used later for any other way of preparation – and you save time.
Instead of chicken breast you can also use fillet of pork or beef. I don’t think that any fish or seafood will match as well – so I never tried.
…and don’t forget to heat the cooked rice in the microwave when starting the wok process.
The Businesswoman with too many office hours thinks
Another wok dish which I can prepare in less than no time – fine. It’s a treat for 2 – somewhat exotic & local at the same time.