I love our rice cooker. If I had to chose a favorite small appliance, it would be the one. Ours has a removable steamer basket and we use it all – the – time. In the time it takes to make rice we can have crisp-tender steamed vegetables of any kind, but sometimes we want a little more depth of flavor and in the summer months, the less we use the stove the better. Oh and just forget about the oven. I’m tempted to hide the knobs until cooler weather returns in October.
With the heat bearing down on us, stir-fry is a perfect way to quickly add flavor to the veggies.
Ch loves Brussels sprouts. He’d probably eat them every night, but they’re not my favorite. We bake them frequently, which gives the outer leaves a nice crunch and caramelizes the edges of interior leaves, but even that delicious concoction gets tiresome after a while. So, after months of Brussels sprouts evasion, I picked up a bag of sprouts at the grocery store. Now it’s almost time to go grocery shopping again (tomorrow is the day) and I’m scraping the bottom of the frozen veggie drawer. I’ve got to do something with these little green balls of sulfur.
Being vegan means all the scrumptious looking bacon wrapped recipes are a no-go. Being gluten free means all the scrumptious looking breaded recipes are a no-go. What’s a family of picky eaters to do? We look to the east, where meat is not an integral part of the diet.
We love the spices employed by Thai cuisine, and the simplicity of traditional Chinese dishes. Mixing the two gave us a not so spicy, but not exactly simple dish.
We’re calling it SweetSpicy Stir-fry Sprouts.
2/3 cup brown rice
1 1/3 water
20 brussles sprouts, frozen
1 mucho nacho pepper
1 can bean sprouts
2 TBS olive oil
1 large clove garlic, minced
2 TBS brown sugar
low sodium soy sauce and sriracha sauce to taste
Start the rice first. Our Brussels sprouts were frozen, so we thawed them in the microwave first, then quartered them and set them aside. Remove the seeds from the Mucho Nacho pepper and slice it lengthwise into thirds. Then mince each third, and set aside. Mince the garlic. Open the can of sprouts and drain completely.
When there is about 15 minutes of cooking time left on the rice, get out the wok. Turn the stove on to medium-high, add the oil. When the oil is thin, add the garlic and stir until it starts to brown. Turn the stove up to High. Add the minced pepper and brown sugar. Stir until the bubbles have normalized. Add the quartered Brussels sprouts. Stir-fry until the edges are brown but not crispy. Add the bean sprouts, stir to incorporate and warm.
Taste it. Add sriracha and soy sauce as desired. We added about 6 shakes of low sodium soy sauce, and about two TBS sriracha (give or take). If you did your math right the rice should be ready for serving. Fluff it with a fork and scoop it into bowls. I went with equal portions of rice and stir-fry.
The cool thing about this dish is that your guests can customize the levels of salty and spicy. My daughter added a swizzle of oil, I added a little more of both sauces, my son and husband added more sriracha. To each their own. We paired the stir-fry with cut carrots and roasted red pepper hummus. I bet SweetSpicy Stir-fry Sprouts will go great with soup this winter.
**Best News Yet**
It’s even better the second day. Yumyumyum.