Saturday, February 9, 2013

Brussel Sprouts with Chinese Lap Cheong (dried sausage) - Another brussel sprout make over!

Here is another way to enjoy the very misunderstood vegetable brussel sprout. Living in the frozen tundra, taught me how to make the best of our different vegetable. These poor brussel sprouts were over cooked and was given a terrible reputation. I am out there to help these guys redeem their existence with a touch of Asian, of course!

I have 1 Chinese Lap Cheong left and it inspired me to treat it like Pancetta. If you prefer you can switch it back to pancetta in this recipe.

Brussel Sprouts with Chinese Lap Cheong
8 ozs Brussel sprouts, cleaned, remove and discard outer leaves.
1 Chinese dried sausage, or 2 oz of thick cut (about 1/4" thick) pancetta.

2 cloves of garlic, cleaned and finally chopped
2 tbsp shoyu
1 tbsp sesame oil
salt and pepper
Toasted sesame seeds for garnish
Break up each little head of brussel sprout into leaves or you can shred it if preferred, you can shred it;\
Chop the sausage or pancetta
In a med size fry pan, heat a couple tbsp olive oil. Add garlic and saute till fragrant.
 Add the meat, lower heat to med low
 Let the meat cook to render the fat
Add brussel sprouts, tosse well and let it cook for a few mins till the leaves starts to wilt
 Drizzel with shoyu
When the greens are crisp tender, drizzle with sesame oil, check seasoning and season with salt and pepper as needed.
Plate and ready to serve! Garnish with sesame seeds if desired.

Serve 6 as a side


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