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Recipe

Chinese-Style Brussels Sprouts with Black Beans, Smoked Almonds, and Cilantro

Scott Phillips

Servings: 6 to 8

Spicy and salty and savory, these are not your mother’s Brussels sprouts. You may have to stop at the Asian market for a couple of the ingredients, but the recipe itself couldn’t be easier and takes all of about 5 minutes to make if you use a food processor fitted with a slicing disk to shred the sprouts.

Ingredients

  • 3 Tbs. olive oil
  • 1-1/2 lb. Brussels sprouts, trimmed and thinly sliced (about 7 cups)
  • Kosher salt
  • 1/2 cup smoked almonds, coarsely chopped
  • 1-1/2 Tbs. XO sauce, Sichuan chili paste, or sambal oelek
  • 2 Tbs. chopped fermented black beans, soaked briefly in water and rinsed, or 1 Tbs. black bean sauce
  • 1/4 cup cilantro leaves
  • 1/4 cup small basil leaves, preferably Thai basil

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 330
      Carbohydrates (g): 9
      Fiber (g): 4
      Protein (g): 6

Preparation

  • Heat a wide 6- to 8-quart pot over medium-high heat. Add the olive oil, Brussels sprouts, and 1/2 tsp. salt. Toss, cover, and cook until just wilted, about 2 minutes. Stir and remove from the heat. Toss with the almonds, XO sauce, and black beans. Season to taste with salt and toss with the cilantro and basil leaves.

Reviews

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Reviews

  • user-4228295 | 01/01/2015

    This recipe was great, but there were a couple ingredients which were unavailable to me. I had to substitute for the XO sauce and fermented black beans, as they weren't readily available. I used garlic-chile sauce, and some thai seasoning paste instead, and it turned out great. I will use shredded brussels sprouts more often.

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