I’m a huge fan of the Brussels Sprout. It’s probably my favorite vegetable of all time, or a close second to….hmmm (long pause while I think about what might be a close second). Nah, it’s the Brussels Sprout, hands down! Sadly, though, for lovers of these delicious orbs of savory goodness, the season is quickly coming to an end. Yes, spring vegetables are on the way. There will soon be bunches upon bunches of young, firm spears of vibrant green asparagus, which I also adore. But I’ll miss the Brussels Sprouts clear through to next winter.
I found this recipe on Pinterest, yet again. It seems to be where I’m finding a lot of really good recipes these days. The only adaptation I made was to reduce the amount of chili pepper paste from 2 tablespoons to just a smidgen over 1 tablespoon given a seven-year old was eating and I’d rather have not quite enough heat than too much. Reduced heat means increased odds of the kiddo actually trying what I’ve cooked for dinner. It turned out to be just the right amount for us and it’s clearly an ingredient, like the garlic, you can add/subtract according to your palate. I never reduce garlic, though. That would be a travesty!
This dish got thumbs up around the table. It’s super easy to put together and calls for just a handful of ingredients. I served it with Jasmine rice – which is very aromatic and flavorful on its own, but didn’t overpower the great flavors of this dish. I’d say it’s probably even better for lunch the next day but I didn’t get the chance to find out. No leftovers. That’s a winner at our house.
So gather ye sprouts while ye may, right? Indulge in the best of winter veggies before it’s too late. Enjoy!
Pork and Brussels Sprouts Stir-Fry (recipe courtesy BetsyLife – A Sunny Perspective)
- 3 Tbsp extra virgin olive oil
- 1/2 pound boneless pork loin chops, cut into 1/4-inch thick strips
- 1 pound Brussels sprouts, halved and loose leaves removed
- 2 scallions, whites and greens sliced separately
- 2 Tbsp Gourmet Garden garlic paste
- 2 Tbsp Gourmet Garden chili pepper paste
- 1/3 cup soy sauce
- 2 Tbsp brown sugar
- 1/4 c bean sprouts, fresh
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate.
Add remaining 2 tablespoons oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites, garlic and chili pepper; cook 1 minute. Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened.
Return pork to pan and toss to coat. Top with scallion greens and bean sprouts and serve immediately.
Cook’s Notes: The first time I made this recipe I used the designated amount of pork (1/2 lb), but I have to admit I felt cheated on the meat. This time I doubled the pork to a full pound and found that to be a better proportion, especially with a full pound of Brussels Sprouts. Also, I used Earthbound Farm Organic brand for the garlic and chili pepper paste. The brand of your choice will do.