When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for November 20th, 2008




Stir-Fry Brussels Sprouts

I know, many of you may be thinking “Yuck! I hate brussels sprouts”.  I only started liking brussels sprouts recently because of my father-in-law. Now I love them. And since it’s the season, some of you may want to try this recipe as a Thanksgiving side dish. We happen to think that Chinese-style is the most delicious way to prepare them so we figured it’s worth a shot…

1 pound brussels sprouts
4 strips of hickory smoked bacon
½ small yellow onion
2 teaspoons cornstarch dissolved in 2 tablespoons water
4 cups water (for boiling the brussels sprouts)
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons white vinegar
1 teaspoon pure sesame oil
1/2 teaspoon sugar

Wash and trim the ends of the brussels sprouts. Cut each brussels sprout lengthwise in half. Cut bacon into ½ inch pieces. Cut onion into ½ inch chunks. In a small bowl, dissolve 2 teaspoons of cornstarch with 2 tablespoons of water.

To Cook:
Bring water to a boil. Add the brussels sprouts to the boiling water and blanch for approx. 7 to 8 minutes (until they are almost tender). Drain water and set aside. Heat a non-stick wok or a frying pan over medium-high heat. Add the bacon pieces. Cook and stir until the bacon caramelizes for about 3 to 4 minutes. Add onions, cook and stir for 1 minute. Add the cooked brussels sprouts, soy sauce, vinegar, sesame oil and sugar to wok. Stir-fry for 2 more minutes. Add dissolved cornstarch to wok, and stir-fry for a few seconds until the liquid thickens and adheres to the sprouts.

Makes 4 to 6 servings
Preparation time: 15 minutes
Cooking time: 15 minutes

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