not your mother’s brussel sprouts

I never liked brussel sprouts. I recalled them from childhood as soft and sulfurous, my father complaining about some negative brussel sprout experience in England during WWII. I did admire their handsome looks, clustered on their stalks, at the Farmer’s Market. Then, a couple years ago, I tried them once again, crisp-tender, sauteed with ham, at a Spanish restaurant. They were delicious–a deep rich healthy flavor, not remotely sulfurous. Then I tried them again at the Thai restaurant Pok Pok. A spicier take this time, the same crisp-tender texture. Another winner. This recipe is a take off on that one. My husband, also bearing a childhood prejudice against the sprouts wasn’t quite won over. But the rest of my family was, and maybe you will be too.
STIR FRIED ASIAN-INSPIRED BRUSSEL SPROUTS
4 cups brussel sprouts, halved
1/4 cup canola oil
2 cloves garlic, minced
4 tsp Thai fish sauce
4 tsp hoi sin sauce (use a good brand; I like Whole Food’s 365)
1 tsp toasted sesame oil
1 T sesame seeds
red Thai chiles, crumbled, to taste (two seems about right)
1/4 cup chicken broth (I like Imagine’s chicken pho base)
1) Microwave brussel sprouts in a small amount of water for 1-2 minutes. Drain and set aside.
2) Heat canola oil in a wok or large skillet. Add garlic and stir for about half a minute; add brussel sprouts. Stir fry until they begin to soften, around two to three minutes. Add fish sauce, hoisin sauce and chiles. Combine well and add chicken broth. Cook until liquid is almost absorbed. Glaze with sesame oil and top with sesame seeds. Serve.

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