Not too long ago I had dinner at Doraku Sushi in Buckhead and ever since then I’ve been determined to recreate their Brussels sprouts at home. I thought I had seen all that Brussels sprouts in swanky restaurants have to offer… but I was SO wrong!
After some research (aka asking the people at Doraku), I learned how to recreate the magic at home – and now I can share it with you!
These are crunchy…salty…sweet…spicy…the whole package! There’s a huge burst of flavors that will really intrigue your taste buds.
These sprouts whip up really quickly, just make sure you have everything chopped and prepped before you start cooking (duh but just in case). They make a great side, or a tasty vegetarian meal with some rice and a fried egg on top.
Sweet and Spicy Brussels Sprouts
from The Cardigan Kitchen
1/4 cup ponzu sauce
1/4 cup sweet chili sauce
2 tb soy sauce
2 tb canola oil
1 lb Brussels sprouts, chopped with the ends removed
1 jalapeno, sliced into rings (leave seeds if you want heat!)
2 garlic cloves, minced
1/4 cup candied walnuts
1/4 cup pickled red onions, thinly sliced
1 bunch mint, thinly sliced (optional)
In a small bowl combine the ponzu sauce, sweet chili sauce, soy sauce and one tablespoon of canola oil.
In a large skillet, heat the remaining tablespoon of canola oil over medium high heat. Add the Brussels sprouts and jalapeno rings and cook until they are slightly charred, constantly stirring. This should only take a minute or so.
Turn the heat down to medium and add the garlic, combining with the sprout mixture. Once the garlic is fragrant, about 30 seconds, add the candied walnuts and sauce mixture. Combine until heated through.
Remove from heat and add the pickled red onions and mint.