Brussels sprouts quartered and quickly sautéed with chili pepper flakes and black bean garlic sauce.
You can find black bean garlic sauce in the Asian aisle of most grocery stores. I use the Lee Kum Kee brand and love it. If you're up to it some chopped, cooked bacon is equally tasty when added to this dish. Note that the sauce is pretty salty, so no additional salt is needed.
- 2 tablespoons of olive, grapeseed, or safflower oil
- dash of chili pepper flakes
- 25 brussels sprouts
- 1 1/2 tablespoons of black bean garlic sauce
- ground black pepper
1 Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.
2 Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.
3 Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won't need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.
Yield: Serves 4.