Wednesday, December 5, 2012

Brussels Sprouts Stirfry with Sourkraut

A German Asian stirfry fusion. WHAT!? I guess I've never seen a restaurant that combines German and Asian food, but I have to say this stirfry is pretty good.


15-20 brussles sprouts, halved or quartered
1 Tbsp. extra virgin olive oil
1 tsp. toasted sesame oil
1 red onion, halved and thinly sliced
About 10 button or crimini mushrooms, sliced
1/2 c. grated daikon radish
1 c. cooked beans such as black, adzuki or pinto
2-3 c. cooked brown rice
3-4 Tbsp. shoyu or tamari
2 Tbsp. mirin
1 Tbsp. brown rice vinegar or seasoned rice wine vinegar
Asian hot sauce (such as sriracha) to taste
1 c. wild fermented sour kraut, or a good store bought brand

1) Heat the oil in a wok or large saute pan over high heat. Add the brussles sprouts and try to arrange them so that a flat side is down. Leave them alone for about 5 minutes so that they can start to brown.

2) Once the brussles sprouts have started to brown, give them a toss and add the onions and a pinch of sea salt. Once the onions have softened add the mushrooms and daikon and toss to incorporate.

3) Once the mushrooms have softened add the beans, rice, shoyu, mirin, vinegar and hot sauce. Toss to combine well.

4) Remove the pan from the heat and add the sourkraut and toss to combine.

This makes about 4 servings.

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