A Bitten Word Recipe
Not that long ago, we wrote about our love for roasted Brussels sprouts with bacon and apples. And it's true -- we absolutely love that dish. Roasting the sprouts really brings out their nutty flavor, and it gives them a caramelized, crunchy finish that's really delicious.
But there's one drawback to roasting: It takes a long time. True, we're not talking active time, which is one of the reasons we like roasting so much. But still, it's about an hour from start to finish. And let's say you leave the office, go to the gym, maybe run a couple errands: Suddenly, you're getting home at 7:30. And the thought of waiting an hour for dinner just won't do.
That's why, one night earlier this winter, we tried an experiment. What if we simply sauteed the sprouts, like a stir fry? And what if we played up the idea of stir-frying by adding some Asian flavors? What if we threw in a spoonful of the Sriracha Chili Sauce we had in the fridge?
We came up with a dish we really, really love. And we've made it several times again over the past few months. It's got a terrific spicy kick, and it transforms the sprouts into something different and something really cool.
And the best part? The whole thing takes less than 10 minutes, start to finish.
We'd played around with sauteed Brussels sprouts a couple times before (both at Thanksgiving, coincidentally): Brussels Sprout Hash with Caramelized Shallots and Brussels Sprouts with Toasted Hazelnut Butter. We really enjoyed both of those recipes -- and we'd make them again anytime -- but they both have elements that added significantly more time to the cooking.
We wanted something that was down and dirty and could be on our plates fast, with minimal prep.
Enter Sriracha. We just love cooking with this garlicky, peppery sauce. (And, okay, maybe it isn't authentically Asian, but it has become a permanent fixture in our kitchen.) Sriracha packs a whallop, infusing everything with an awesome heat -- almost a sour heat, but in a good way, if that makes sense.
Confession time: Just to confuse things a little, we didn't technically use Sriracha. Technically, we used "Chili Garlic sauce." Both are made by the same L.A.-based Huy Fong Foods company, and they both feature the same green lids and that familiar rooster on the label. To us, "Sriracha" and "Chili Garlic" taste similar enough to be interchangeable -- it's just that Sriracha is thinner and smooth, while the Chili Garlic is thicker. We actually prefer the Chili Garlic for that reason: We like its heftier, thicker texture.
You can use either Sriracha or the Chili Garlic sauce. We have a feeling that it might be easier to find the Sriracha in supermarkets, but either one is great for this recipe. If you can't find either one in your local grocery, you can order them from Huy Fong Foods.
Anyway, this dish has some great flavors going on. The Sriracha and the ginger add a nice spicy heat, and the cashews impart a nutty sweetness -- and of course a great crunch.
These Brussels sprouts have quickly become a go-to fave for us, partly because they're so tasty and partly because they're just so darn fast.
The Bitten Word's Sauteed Brussels Sprouts with Sriracha and Cashews
2 tbsp. olive oil1 tbsp. fresh ginger, minced or grated
1/2 cup roasted cashews, roughly chopped into small pieces
1 pound Brussels sprouts, outer leaves and stems removed, sliced or shredded into small strips
1 tbsp. Huy Fong Sriracha or Chili Garlic Sauce (or more if you want things a little spicier)
2 tsp. fresh lemon juice
Salt and pepper to taste
1. Heat olive oil in medium-sized saucepan over moderate-high heat. Add ginger and saute until fragrant, about 30 seconds. Add cashews and saute another 2 minutes.
2. Add shredded Brussels sprouts and Sriracha and cook, stirring frequently, until sprouts have begun to wilt, about 4 minutes.
3. Remove from heat, add lemon juice, salt and pepper. Toss to combine. Serve.
