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My point of view on Brussels sprouts is that they need some offsetting seasoning and umami, to make things less cabbagey. Bacon kind of works. Caramelization kind of works. But my favorite is a Barbara Tropp recipe from her Modern Art of Chinese Cooking, in which the sprouts are trimmed, steamed to tenderness (and not a minute longer), then stir-fried with toasted black sesame seeds and finely chopped country ham and Sichuan pepper-salt, with a splash of rice wine that evaporates, and some sesame oil added after you turn off the heat.
Prepared that way, I love Brussels sprouts.
Prepared that way, I love Brussels sprouts.