Kung Pao Brussels Sprouts

I love it when recipe ideas spring out of casual conversation. Last weekend, when meeting up with my friends Melissa and Jon, they mentioned they had been making the Kung Pao Chicken from my cookbook on a regular basis. And even using the sauce for stir-frying other things, like brussels sprouts.

Kung Pao Brussels Sprouts? What a genius idea. Why hadn't I thought of that before? Every time I have a craving for brussels sprouts, which is often, my MO is to just roast them in the oven with a bit of olive oil, salt, and pepper. I never thought to give them the Sichuan treatment. But it seemed perfect: the crispiness of roasted brussels sprouts would go so well with the tangy-savory sauce, the chilis, and crunchy peanuts.

I started off by roasting the brussels sprouts in the oven for about 20 minutes. Then I stir-fried the dried red chilis, scallions, ginger, and garlic like I would for kung pao chicken. The sauce had to be adjusted just a bit, to account for not needing to marinate the main ingredient. The brussels sprouts got tossed into the pan at the very end, for only about 1 minute or less, just long enough to coat them with sauce and the peanuts. The result is perfectly cooked brussels sprouts with beautifully golden and crispy outsides, accented with an addictive kung pao sauce.

RecipesDiana KuanMarch 7, 2013Brussels Sprouts, Chinese, Recipes, Vegetarian Comments

Bacon Parmesan Brussels Sprouts

December has flown by, hasn't it? This month has been crazy busy for everyone I know. For me, my month has been filled with activities surrounding the release of my cookbook, including interviews and a book release party. It's hard to remember that sometimes we need to sit back and take a breather.

But I am looking forward to Christmas. These bacon parmesan brussels sprouts have been a holiday staple in my home for the past 3 years. Think about it. Bacon. Parmesan. Brussels Sprouts.

It's a little decadent, yes. But isn't December the time for celebrating and treating yourself (and the lucky ones who have Christmas dinner with you?)

Basically, you crisp up the bacon in a pan, then sauté the brussels sprouts and shallots and garlic in bacon drippings, which gives them a great smoky flavor. Then you layer the brussels sprouts with Parmesan and bake the casserole dish in the oven until the brussels sprouts and golden and the cheese is nice and melty.

RecipesDiana KuanDecember 20, 2012Brussels Sprouts, Recipes Comments