I Finally Update with a Recipe or BRUSSELS SPROUTS ARE AMAZING AND DELICIOUS YUXIN

Ah, brussels sprouts. This is a highly maligned vegetable which makes me sad. Because they’re delicious. Seriously, they’re on my list of MOST FAVOURITE VEGETABLES EVER. Most of the scorn brussel sprouts garner is due to improper cooking methods. Also known as the English interpretation cooking, which is essentially boiling the poor food stuff of choice to death, whether it be peas, brussel sprouts, beef, or shoe leather, sticking a fork in it and boiling for another hour. This has lead to brussel sprouts being the exposition of choice for any book including a description of how awful boarding school food it. But no longer will I stand by while the delicate brussel sprout is maligned! Hence, this recipe.

Shaved Brussels Sprouts

For this recipes you will need at the absolute minimum:

Fresh from the farmer's market, but you can use frozen but defrost them first. And the result will probably be slightly softer but still delicious.

and

Red Onion, medium to small chop

The rest is fairly malleable.

First, we shaved the brussels. In this instance, I would prefer if you didn’t get the razor by your bathroom sink and instead use a lovely piece of technology called a food processor which will give a result akin to this:

please use the SLICING BLADE and not the other one....

and

I mean it. USE THE SLICING BLADE OR SLICE BY HAND

Now, if you don’t have a food processor, you can just slice the sprouts by hand. Just don’t use a razor. Yes, I know it’s called shaved brussels. Don’t use a razor. OR I WILL HUNT YOU DOWN. Moving on.

Get a pan. I like my wok.

A wok. With oil.

But any old saute-esque pan will do. The main thing you want is space for the sprouts to be tossed around in. So, please don’t use a tiny pot  or I’ll cry.

Anyway, pour a little oil of choice into the pan. Just enough to coat the bottom of the pan and the sides, if you’re using a wok, and turn the heat to medium and let sit for like a minute. Now toss in the sprouts.

Brussel sprouts in wok

Let the sprouts cook for like five minutes stiring frequently. Eventually, the sprouts will get a little brighter/darker and look more like this:

a few minutes later

Now we add the onions:

And now we add the onions

If you’re wondering, “Hey, was the onion a bit larger?!” It was. I threw it into the food processor for a few pulses so it would cook quicker when I tossed it in but you don’t need to. So, let this cook for a few more minutes. Then it’s time to add some liquid. In this case, I added some vegetable broth–which I made a week ago– with some orange juice mixed in to lend a cirtusy flavor to the dish.

broth with juice

After you add the liquid just keep cooking until the liquid is absorbed or longer if desired.

post-liquid sprouts

Just don’t burn it. And by burn, I do not not mean “Some of my sprouts are browner than the rest!” I mean, “OH DEAR LORD I’VE SCORCHED HALF THE PAN!” Distinct difference. This probably also when you may want to add spices and such if you haven’t added them already. Like salt. Or pepper. Or chiles. It’s flexible.

So, I took the liberty of attempting to plate it somewhat nicely. This was utterly waste on my siblings. BUT THE EFFORT COUNT.

So I grabbed a few cilantro leaves from the plant we have and attempted to SPRINKLE them artistically. Yeah. Martha Stewart/Ina Garten, I AM NOT.

So, yeah. Shaved brussels sprouts. A non-abusive way of serving brussel sprouts. A tiny tip for cooking with brussels sprouts is that they’re essential tiny delicate strongly-flavored cabbages. Flavors that go well with cabbage should work out with brussel sprouts. But experiment and see what works for you.

And now I’m hungry.

OM NOM NOM....note to self. Don't do food blogs close to midnight. It just makes me hungry.

Bon appetit!

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