Stir Fried Brussel Sprout Salad
I really love a good bowl of fried rice but rice really doesn't agree with me- or more specifically my blood sugar. The other day I got a bag of shredded brussel sprouts from Trader Joes thinking "i'm sure i'll think of something to make." At dinner that night, one thing lead to another and this salad was born.
It is a warm salad and honestly hearty enough for an entree. If you aren't vegetarian i'm sure it would be good with some bacon, chicken or steak on top. I have made it for several people since that first meal and it seems to be a hit across all types of palettes.
I hope you enjoy as well and please tweak to your taste! :)
Shredded Brussel Sprouts
3 medium sized carrots- diced
1/2 onion- diced
1/4 cup peas- frozen or fresh
1 clove garlic- minced
soy sauce - to taste
2 tbl rice vinegar
1 1/2 tbl sesame oil
Heat up a wok or large pan. Place a little oil in the pan. Once it's heated up put the onions peas, carrots, and any other veggies you wish to add in there (not the brussel sprouts). Cook until the onion are translucent and the carrots are al dente. Add the garlic and cook for a few minutes being carful not the burn the garlic. Crack two eggs in a bowl and mix like you were making scrambled eggs. Pour this mixture into the pan and stir around as the eggs start to cook. You don't want to stir too vigorously otherwise the egg pieces will be small and almost imperceptible. Think of it like fried rice. Add more eggs if you'd like.
Once that is cooked through, add soy sauce and sesame oil. Put brussel sprouts in the pan and sprinkle more soy sauce. Add the rice vinegar and a little bit of oil. Stir and toss the salad as the brussel sprouts start to cook. Once they have cooked and the veggie/egg mixture is throughout. Let it sit in the pan for a few minutes at a time before stirring to get a nice caramelization on the brussel spouts.
Season with salt and pepper to taste and serve. Add some hot sauce as well for a kick!
A friend of mine over at the newly created blog 'Adventures In Culinary Therapy' was nice enough to take this recipe and add a meat eaters flair. Ian is a professional chef and also an amazing creator of charcuterie and other culinary experiments. He took my original recipe, added some things and served it up to his family. Here are his thoughts. :)
Ok, we had a modified version for dinner and the kids destroyed it.
Substitute peas with snow peas
Soy sauce with ponzu sauce
Add 1 oz lemon grass
Add 6 oz grass fed organic home dried beef - i'm sure some dried beef from your local grocer works as well if you don't have some drying in your house already ;)- KR
I would definitely make this again. Sorry to meat up your dish, but it was hand crafted so i'm only a little sorry.
There you go meat eaters. An awesome variation from Ian! Enjoy!