I was so excited to see this on the challenge lineup. Brussels sprouts are my boyfriend's favorite vegetable, and I used to get so tired of cooking them. But finally, I took it as a challenge - and this is one of my favorite results. It's fast, easy, and tasty. —Erin Jeanne McDowell
oil (30 g)
cloves garlic, thinly sliced (25 g)
rice wine vinegar (10 g)
soy sauce (or more as needed) (16 g)
Szechuan peppercorns, crushed (or more as needed) (4 g)
In This Recipe
In a wok or large saute pan, heat the oil over medium heat. Add the brussels sprouts and stir fry until they begin to brown, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute.
Add the vinegar, soy, and peppercorns. Toss to coat, and continue to stir fry until the mixture is well combined, about 2 minutes more. Serve warm.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.