I am on a bit of a spicy kick at the moment, so luck would have it (for you!) I think it is because I am really missing travelling and so to fill the foodie gap, we have been experimenting with all sorts of dishes, packed with absolutely tons of flavour, such as this one.
I think even if you don't like Brussels sprouts, you may like this one, so don't be shy, get steaming!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 600 Grams water for steaming
- 400 Grams brussel sprouts, trimmed
- 10 cloves garlic
- 10 Grams fresh ginger
- 1/4 Cup soy sauce
- 2 Tablespoons Chinkiang (Chinese black vinegar)
- 2 Tablespoons shaoxing jiu (Chinese rice wine)
- 1 Tablespoon raw caster sugar BUY
- 1 Teaspoon dried red chilli flakes
- 1 Teaspoon pink salt flakes BUY
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon sesame oil
- 2 spring onions, thinly sliced
Do
- 1
Place water into the Thermomix bowl
- 2
Place prepared brussel sprouts into the Varoma dish and tray. Steam 15 min/Varoma/speed 2. Discard water and set aside.
- 3
Place garlic and ginger into the Thermomix bowl. Chop 4 sec/speed 6.
- 4
Place soy sauce, chinkiang, shaoxing, sugar, chilli flakes and salt in a small bowl and stir to combine.
- 5
Heat a wok over medium-high heat, add EVOO and fry garlic and ginger until just starting to brown. Add sauce and stir. Add brussel sprouts and stir to coat. Stir fry for 5 minutes, then add sesame oil and spring onions. Stir to combine. Serve with additional chilli flakes and spring onions with or without rice.
