This Honey Ginger Wok Brussel Sprouts was inspired by twitter foodies who rave about Sakaya Kitchen’s dish and because my husband loves Brussel Sprouts in any shape or form. They cause such a stir when you mention them, you either hate or love them, which camp are you?
The HUGE bag I bought gave me a bit of problem with figuring how to eat them all before they spoiled. So, I decided to apply my latest fad: By using a few different ways to prepare the same ingredient gives your palate a little variety and you won’t get bored eating the same dish for days. I’ve used this method with grilling meats and works wonderfully. Lesson learned here is not to buy a lot of produce in one go because they overwhelm you and fresh produce is best when eaten at its peak not kept for days even if they’re refrigerated!
When my #LetsLunch twitter friends came up with the March theme for Green Foods, I knew immediately this was the dish I wanted to post. I hope I’m not taking this too literally. #LetsLunch is a virtual lunch where food bloggers come up with a theme. Cheryl Tan spearheads #LetsLunch and organizes us all with our posts. I’m not sure how she does this as well as her book tour! Visit her wonderful blog, also named A Tiger in the Kitchen, I’ve met the neatest food bloggers, if you want to join, post a comment below or on Twitter using #LetsLunch. Do visit other #LetsLunch posts below for their Green idea!
Just a reminder if you’ve not visited my blog before, I don’t use measurements or recipes when I cook, just a pinch of this and that and viola. So here’s my easy way of making Honey Ginger Wok Brussel Sprouts, enjoy.
Ingredients:
Brussel sprouts, rinse and cut off bottoms with small sharp knife
1/2 lime
water
3 cloves of garlic, diced
1 thumb size ginger, diced
San-J tamari
medium drinking sherry
Honey (mine came in a convenient squeeze bottle, Whole Foods organic)
Tea Seed oil or grape seed, canola, safflower oil for high heat frying
Directions:
1. I used my cast iron wok to first par boil the brussel sprouts then stir fry them. It was the perfect vessel cause it gave them room to cook and is the best material if you want crunchy vegetables. By adding a drop of oil in the water, it keeps sprouts looking bright colored instead of ‘grey’. Don’t be afraid to use your cast iron wok with liquid, it won’t hurt it as long as you always dry it thoroughly. Once you start cooking in it, the patina will build back up immediately.
2. When you can stick a fork into a sprout, they’re ready. Drain and set aside. Par boiling doesn’t take long so don’t overcook them.
3. Wipe out the wok, I didn’t even need to wash as nothing stuck. Set on high heat, squeeze oil round wok 3 times, add garlic and ginger and immediately add in brussel sprouts, give them a swish around. Sprinkle tamari & sherry all over the sprouts, squeeze in 2 good dollops of honey and fry to spread tamari and honey all over sprouts. Adjust the taste to your liking. Lastly, squeeze some lime juice in to ‘wake’ them up and they’re READY!
Here are some ways I served the Honey Ginger Wok Brussel Sprouts:
left: Tuscan spice rub grilled pork, grilled peppers and corn, stir fried mushrooms & sprouts.
right: pineapple, cucumber, tomato salsa, grilled pork, curried grilled tofu & sprouts.
left: pineapple, cucumber, tomato salsa, roast chicken, Sakaya Kitchen’s ginger honey eggplant & sprouts.
right: roast lamb, sprouts and radish soup.
Hope you’ll share some unusual ways you’ve prepared your Brussel Sprouts!
Here are my fellow foodies’ take on Green foods and please check back for more updates from around the world! I can’t wait to read their posts…
How to Brew a Better Pot of Tea from Grace at HapaMama
Green Chorizo from Felicia at Burnt-Out Baker
Pandan Tapioca from Charissa at Zest Bakery
Natanya’s Guacamole from Lisa at Monday Morning Cooking Club
Notos Pesto from Ellise at Cowgirl Chef
Matcha Green Tea Cupcakes from Cathy at ShowFood Chef
Green Bean and Vidalia Spring Onion Soup from Lucy at A Cook and Her Books
Asparagus with Poached Egg from Karen at Geofooding
