Nutty, crisp-tender, stir-fried Brussels sprouts pair perfectly with salty-yet-sweet chewy bits of Chinese sausage. This is a super fast side dish that I often crave as a midnight snack.
Adapted gently from and with thanks to Jaden of Steamy Kitchen
Author Rebecca Lindamood
1 1/2poundsfresh Brussels sproutsshredded with a large knife or on the thin slice disc with a food processor
1teaspoonsoy sauce or fish sauce
2teaspoonsrice or cider vinegar
Raisins for garnish
Cut the sausages in half lengthwise, lay the flat sides down on the cutting boards and cut in half again lengthwise. This will leave you with 16 long strips of sausage. Stack them up and cut them cross-wise into small cubes. Put the cubed sausage in a COLD frying pan or wok. I repeat DO NOT PRE-HEAT THE PAN.
Turn the heat to medium under the sausage and let it slowly heat up. When you see it start looking oily and hear it starting to sizzle be sure to stir. This is where the magic happens. The fat renders out (escapes from) the sausages and begins crisping the exterior of the sausage pieces. Stirring frequently, watch the sausage carefully as it goes from zero to burned very quickly!
Use a slotted spoon to transfer the sausage niblets to a paper towel lined plate without removing the fat from the pan. Turn the heat to medium high and immediately add the shredded Brussels sprouts. Stir while frying (in other words, stir-fry) the sprouts for about 2 minutes, making sure all pieces are coated with a little sausage fat.
Add the water to the pan all at once and stir gently once or twice. Let the sprouts cook for another 2 minutes. They should be crisp tender (still have a little bite to 'em but not be raw). Add the soy sauce and rice vinegar and sausage bits and toss to evenly distribute everything.
Serve hot or warm. My husband loves his with a handful of raisins stirred in to echo the sweetness of the Chinese sausage!