Wok Charred Brussels Sprouts will turn Brussels Sprouts haters into LOVING them and vegetable eaters into die hard Brussels Sprout addicts! They have 3 qualities I always talk about: flavor, texture, color in that order. Wok Charring is a fail proof technique that’s quick and easy and will get you perfect results every time. Wok Charred Brussels Sprouts go with anything whether it’s a western dish with meatloaf, BBQ ribs or an Asian cheat dinner like mine with Mui Choy Pork Belly and Roast Duck, see below.
If you hurry, you can still get a free charter issue and yearly subscription discount here.
You’ll want to hear more about his new project, Milk Street Kitchen, it’s very exciting because we share a lot of the same philosophies and the project deserves a separate post, working on that.
Cooking isn’t about following a recipe, so don’t just skip to the “recipe,” take a moment to understand WHY certain ingredients or techniques are used. When you understand WHY, you will have more chance of success and this is one philosophy Chris Kimball and I share! I’ve made Wok Charred Brussels Sprouts three times, all were successful and delish. My hubby whose my tester adores Brussels Sprouts devoured them and couldn’t stop saying, umm…
What you need to know…
1. Smaller is better…
Cutting sprouts smaller creates more surface area = more charring = more flavor! I pride myself as a Wok Star to think and do things outside of the norm but I didn’t think of the obvious which is to cut them smaller so they cook faster, what a revelation, it changed the whole cooking process and flavor profile.
2. What ingredients do…
– lemon juice “wakes” up any ingredient and make it shine
– honey caramelizes and gives charring color, however, I used only half of honey in recipe and didn’t add honey at the end, I find honey/sugar masks the natural flavors of vegetables, we like vegetables with a bit of bite.
– extra-virgin olive oil handles high heat
– pepper flakes gives a wonderful kick but do NOT include at beginning of your stir fry or fry in oil, they will gag you, sprinkle in at the end
3. Wok Star Way
– adapt to the recipe with what you have e.g. I had no anchovy, so I used fish sauce for umami flavor or use tamari.
– no fresh lemons, try a sprinkle of rice vinegar which has a sweetness or just leave out
4. Wok Char vs grilling vs oven roast
– a lightweight, round bottom cast iron wok is BEST for charring sprouts, its wide opening and shape makes it easier to move sprouts around vs a flat skillet
– a steel spatula used with a wok can turn lots of sprouts vs using tongs to flip each sprout
– wok charring give sprouts an even and overall char vs grilling which has hot spots and oven roasting for me has never resulted in crispy sprouts, maybe it’s my oven.
Here’s recipe…
I eliminated step 2 (frying the seasonings) and 4 (adding more honey etc.) altogether and tossed sprouts in bowl with everything except garlic which I added to the oil with some shredded ginger like I always do when I stir fry vegetables.
I’d love to hear how your Wok Charred Brussels Sprouts turn out, whether you’re using Milk Street Magazine’s complete recipe or used some of my tips?
Here’s a short video to show just how fast those sprouts cooked!
How about trying my Ginger Honey Brussels Sprouts, it’s hard not to compare with charred version, trust me!
vegetables
Green Beans 2 Ways
Eating vegetables is a hot topic, remember when Jessica Seinfeld hid them so her kids didn’t know they were eating them and caused such controversy? I think that’s the most ridiculous thing. Kids will grow up never knowing what vegetables look or taste like! I’ve never understood what all the fuss is because growing up, my siblings and I ate vegetables at every meal and loved them. My mom was a fantastic cook, so that may have something to do with it? She always presented food with loads of flavor and variety, we looked forward to our dinners.
So is it because modern parents dote on their kids too much and give in to their whims? Is it a cultural thing? Would love to hear your take on this topic!
Practicing what I preach – use what I have in the fridge, so green beans but prepared 2 ways, one cold and one hot! Beans are not in season in Florida, I found out through this handy site where they list vegetables and fruits that are in season in your state.
This month, we are celebrating #Letslunch member, Joe Yonan’s new cookbook: Eat Your Vegetables, Bold Recipes for the Single Cook, congratulations Joe! Such an important book to inspire folks who don’t have a clue how to prepare them.
What’s my favorite vegetable? Very tough choice, there are too many but one of my favorites is Morning Glory (kung kong is what my family usually call this) with hollow stems and cooked tender with pounded chilies in shrimp paste sauce, hmm. When my mom made that, she had to make 2 heaped plates! If you ever get a chance to have this vegetable, get it and have some for me!
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 Green Beans, 2 ways, enjoy!
Ingredients:
1 lb. approx. green beans blanched with drop of Avocado oil
Green Bean Salad
Handful fresh pineapple cubes
1 plum or Romana tomato cubed
1 scallion chopped
Pinch of cilantro chopped
Annie’s chili lime salad dressing
Make this dish first to prevent discoloration.
1) Blanched all beans in boiling water in my cast iron wok with few drops of Avocado oil to prevent discoloration, great tip I learned from my mom. Drain after tasting to see if cooked but still very crunchy. Run cold water to prevent cooking.
2) Drain well and plate beans, add all chopped ingredients and toss well in dressing, done!
Green Beans in Spicy Thai Satay Shrimp Paste
Avocado oil
2 cloves Garlic thwacked
knob ginger shredded
red bell pepper, small cubes
I scallion chopped
Pinch cilantro chopped
1 heaped teaspoon of Spicy Thai Satay Shrimp Paste
Method:
1) Wipe out wok, heat it up, then add 2 swirls of Avocado oil and fry up red bell pepper, scallions in garlic and ginger till you can smell yumminess but not burning.
2) Add beans and Satay Shrimp Paste, combine well, it’s done!
#LetsLunch is a virtual lunch where food bloggers from all over the world come up with a theme. I’ve met the neatest food bloggers, if you want to join, post a comment below or on Twitter using #LetsLunch. Below are everyone’s take on Eating Vegetables!
Annabelle‘s Farmer’s Market Gazpacho at Glass of Fancy
Grace‘s Vegetable Tempura at HapaMama
Jill‘s Fusilli with Corn Sauce at Eating My Words
Joe‘s Guaca-Chi at Joe Yonan
Linda‘s Chocolate-Zucchini Twinkies at Free Range Cookies
Linda‘s Gateway Brussels Sprouts at Spicebox Travels
Lisa‘s Totally “Free” Veggie Soup at Monday Morning Cooking Club
Pat‘s Umami-Laden Green Beans at The Asian Grandmothers Cookbook
Vivian‘s Kangkong (Water Spinach) with Fermented Beancurd, Chili and Garlic at Vivian Pei
Ginger Honey Wok Brussel Sprouts
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