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.
Great recipe. Used Lee Kum Kee Black Bean Garlic sauce, which is pretty widely available in well stocked grocery stores in place of the fermented beans. Comes together so quickly. Good side dish instead of the standard steamed vegetables I tend to make with Chinese cooking.
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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