Asian Stir-Fried Brussel Sprouts

**I wrote this a long time ago, but was too busy with school to post it! I hope its useful to you! **

Brad and I are planning on having brussel sprouts as a side dish on Thanksgiving, and since Trader Joe's sells them on the stalk, I can just put them in a vase of water, and keep them for the week. Unfortunately, the sprouts make the stalk too wide to fit into my widest vase, so I cut some of them off the bottom to cook tonight. I've never cooked, or eaten brussel sprouts before. It's an adventure!



1 lb brussel sprouts
1tsp soy sauce+ more soy sauce to taste
1/2 cup water
1 tbsp sesame oil
1/2 onion, julienned*

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black pepper and red pepper flakes to taste


This is a two step cooking process. First you want to steam the sprouts then you are going to stir-fry them. To prepare the sprouts just cut the stems off and cut them in half so the slice goes from the stem to the top of the sprout. In a large pan with a lid (one that holds 3-4 quarts should be large enough), throw in the sprouts 1tsp soy sauce, water. Put the lid on and steam for 5 minutes on high, shaking the pan a little half way through so you can evenly distribute the water and steam. Be careful when you lift the lid when they're done, there's going to be a lot of steam. Strain your sprouts and return your pan to the stove, and lower your heat to medium. Saute your onions in the sesame oil for a few minutes, until they're soft, then add your sprouts back in, and add your additional soy sauce and the pepper. I usually just pour the soy sauce for a turn around the edge of the pan. Stir fry for 4-5 more minutes so you get some good browning on the onions and the sprouts. Serve right away with rice.

Once upon a time, a man named Rufus dedicated this song to his lady, Kyoko. She showed her love through food, he showed his through music. I guess that's why their granddaughter turned out the way she did...


* Julienne is a style of slicing vegetables. To julienne an onion, just peel it, cut off the tip at the top, and the roots at the bottom. Slice the onion in half from top to bottom and slice each half thinly making little rainbow shaped slices until you get to the highest point of the onion, when that happens just turn the freshly cut side onto the board so you have another round end to cut into and finish slicing the onion.