Post by braided-rug on May 14, 2007 14:54:06 GMT 10
You will notice brussels sprouts on my menu a lot. That is because our daughter 13 loves "green soup". It is pea and ham soup with brussels sprouts and kranskys added to it. I found the recipe quite a few years ago. I should post the recipe.
Here is a new family favourite. The sprouts were very delicious cooked like this.
Pork Mince with Brussels Sprouts
Take advantage of winter when Brussels Sprouts are at their best. The sugar and wine help to remove its bitter taste. Use cabbage cut into strips if you cannot get Brussels sprouts.
Cooking time: 12 minutes
Serves: 6
Degree of difficulty: easy
12 Brussels Sprouts
4 slices ginger (or 1 teaspoon minced ginger in a jar)
500g pork mince
1/3 cup Changs Hoisin Sauce (or malt vinegar)
2 tablespoons Changs Light Soy Sauce
3 teaspoons Changs Sesame Oil
4 teaspoons sugar
4 tablespoons dry sherry or rice wine
1/2 cup chicken stock or water (or add 1 teaspoon vegetable stock powder to water)
230g can Changs Bamboo Shoot Slices, drained.
Wash Brussels Sprouts and trim off 10mm the root part at the base. Peel off one layer of the outer leaves. Cut each sprout lengthwise into 5mm slices.
Heat the wok or large heavy based pan until very hot, add 1 tablespoon oil. Add the ginger and cook for 30 seconds. Stir-fry the Brussels sprouts for 1 minute. Sprinkle sugar over the sprouts, stir fry for half a minute to caramelise. Add wine and stock, cook for another 4 minutes with the wok lid on or until the sprouts stems are cooked. Add tablespoons of water if vegetables is drying up. Remove from wok with remaining liquid and set aside.
Heat the wok again, add 1 teaspoon oil. Stir-fry pork until well browned and cooked, breaking the mince up with spatula while stir-frying. Add bamboo shoots, hoisin, soy, and sesame oil, stir-fry another minute. Add back the Brussels Sprouts with its liquid, toss to combine.
Serve with boiled noodles or steamed rice.
Adapted from: www.changs.com/recipes/view-recipe?id=045d9ecb4991cf97b259cdf476a5fd13&key=HPEFUW
Here is a new family favourite. The sprouts were very delicious cooked like this.
Pork Mince with Brussels Sprouts
Take advantage of winter when Brussels Sprouts are at their best. The sugar and wine help to remove its bitter taste. Use cabbage cut into strips if you cannot get Brussels sprouts.
Cooking time: 12 minutes
Serves: 6
Degree of difficulty: easy
12 Brussels Sprouts
4 slices ginger (or 1 teaspoon minced ginger in a jar)
500g pork mince
1/3 cup Changs Hoisin Sauce (or malt vinegar)
2 tablespoons Changs Light Soy Sauce
3 teaspoons Changs Sesame Oil
4 teaspoons sugar
4 tablespoons dry sherry or rice wine
1/2 cup chicken stock or water (or add 1 teaspoon vegetable stock powder to water)
230g can Changs Bamboo Shoot Slices, drained.
Wash Brussels Sprouts and trim off 10mm the root part at the base. Peel off one layer of the outer leaves. Cut each sprout lengthwise into 5mm slices.
Heat the wok or large heavy based pan until very hot, add 1 tablespoon oil. Add the ginger and cook for 30 seconds. Stir-fry the Brussels sprouts for 1 minute. Sprinkle sugar over the sprouts, stir fry for half a minute to caramelise. Add wine and stock, cook for another 4 minutes with the wok lid on or until the sprouts stems are cooked. Add tablespoons of water if vegetables is drying up. Remove from wok with remaining liquid and set aside.
Heat the wok again, add 1 teaspoon oil. Stir-fry pork until well browned and cooked, breaking the mince up with spatula while stir-frying. Add bamboo shoots, hoisin, soy, and sesame oil, stir-fry another minute. Add back the Brussels Sprouts with its liquid, toss to combine.
Serve with boiled noodles or steamed rice.
Adapted from: www.changs.com/recipes/view-recipe?id=045d9ecb4991cf97b259cdf476a5fd13&key=HPEFUW