Hoisin Glazed Brussels Sprouts

30 mins 3 servings Ingredients: Salt 1 tsp. Dark sesame oil 3 tbsp. Hoisin sauce 2 tsp. Soy sauce 1 tbsp. Seasoned rice vinegar 1 Garlic clove, minced 2 tbsp. Minced ginger 1/2 Large onion, sliced thinly root to tip 1 tbsp. Peanut oil 1 pound Brussels sprouts, rinsed

Hoisin Glazed Brussels Sprouts

by lihui

  • easy
  • 3 servings
    • Prep : 15 Mins
    • Cook : 15 Mins
    • Total : 30 Mins
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Brussels sprouts steamed briefly and then stir-fried with a sweet and tangy hoisin glaze. Do you ever order mu shu pork at a Chinese restaurant? It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet and spicy hoisin sauce. Hoisin sauce is readily available in the Asian section of the grocery aisle, at least around here, and you can use it as a dipping sauce or glaze for practically anything—wings, meatloaf, ribs, salmon, eggplant, meatballs, chicken, and in this case, Brussels sprouts. It's absolutely delicious. Try it out!
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Brussels sprouts steamed briefly and then stir-fried with a sweet and tangy hoisin glaze. Do you ever order mu shu pork at a Chinese restaurant? It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet and spicy hoisin sauce. Hoisin sauce is readily available in the Asian section of the grocery aisle, at least around here, and you can use it as a dipping sauce or glaze for practically anything—wings, meatloaf, ribs, salmon, eggplant, meatballs, chicken, and in this case, Brussels sprouts. It's absolutely delicious. Try it out!
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    Hoisin Glazed Brussels Sprouts

    • easy
    • 3 servings
    • 15 Minutes
    Brussels sprouts steamed briefly and then stir-fried with a sweet and tangy hoisin glaze. Do you ever order mu shu pork at a Chinese restaurant? It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet and spicy hoisin sauce. Hoisin sauce is readily available in the Asian section of the grocery aisle, at least around here, and you can use it as a dipping sauce or glaze for practically anything—wings, meatloaf, ribs, salmon, eggplant, meatballs, chicken, and in this case, Brussels sprouts. It's absolutely delicious. Try it out!
    Read More
    Brussels sprouts steamed briefly and then stir-fried with a sweet and tangy hoisin glaze. Do you ever order mu shu pork at a Chinese restaurant? It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet and spicy hoisin sauce. Hoisin sauce is readily available in the Asian section of the grocery aisle, at least around here, and you can use it as a dipping sauce or glaze for practically anything—wings, meatloaf, ribs, salmon, eggplant, meatballs, chicken, and in this case, Brussels sprouts. It's absolutely delicious. Try it out!
    Read Less
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    Hoisin Glazed Brussels Sprouts
    Ingredients
      • Salt
      • 1 tsp. Dark sesame oil
      • 3 tbsp. Hoisin sauce
      • 2 tsp. Soy sauce
      • 1 tbsp. Seasoned rice vinegar
      • 1 Garlic clove, minced
      • 2 tbsp. Minced ginger
      • 1/2 Large onion, sliced thinly root to tip
      • 1 tbsp. Peanut oil
      • 1 pound Brussels sprouts, rinsed
    • Step 1
      Whisk together the seasoned rice vinegar, soy sauce, and hoisin sauce in a small bowl, set aside.
    • Step 2
      Pre-steam the brussels sprouts: Place a steamer rack in a medium pot, add an inch of water. Heat the water to a boil, then add the brussels sprouts to the pot. Cover the pot and steam the brussels sprouts for 5 minutes. Remove the sprouts from the pot and lay them out on a baking sheet to cool while you cook the onions in the next step.
    • Step 3
      Saute the onions: Heat the peanut oil in a wok or large saute pan over high heat on your most powerful burner until the surface of the oil shimmers. Add the sliced onions and toss to coat with the oil. Sear over high heat until the edges of the onion slices begin to brown, about 4-5 minutes.
    • Step 4
      Add the ginger, garlic and brussels sprouts to the pan and toss to combine. Stir-fry for 2 minutes, or until the brussels sprouts begin to brown.
    • Step 5
      Add the rice vinegar, soy sauce and hoisin sauce mixture to the sprouts and toss to combine. Stir-fry for a minute or two (watch the sides of the pan and turn off the heat if you see any of the sauce scorch on the side of the pan).Drizzle with sesame oil and add salt to taste. Serve at once.
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    Hoisin Glazed Brussels Sprouts

    lihui
    lihui
    Recipes 90
    Views 194
    Read again
    Sponsored Links

    Hoisin Glazed Brussels Sprouts

    • easy
    • 3 servings
      • Prep : 15 Mins
      • Cook : 15 Mins
      • Total : 30 Mins
    Brussels sprouts steamed briefly and then stir-fried with a sweet and tangy hoisin glaze. Do you ever order mu shu pork at a Chinese restaurant? It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet and spicy hoisin sauce. Hoisin sauce is readily available in the Asian section of the grocery aisle, at least around here, and you can use it as a dipping sauce or glaze for practically anything—wings, meatloaf, ribs, salmon, eggplant, meatballs, chicken, and in this case, Brussels sprouts. It's absolutely delicious. Try it out!
    Method
    • Step 1
      Whisk together the seasoned rice vinegar, soy sauce, and hoisin sauce in a small bowl, set aside.
    • Step 2
      Pre-steam the brussels sprouts: Place a steamer rack in a medium pot, add an inch of water. Heat the water to a boil, then add the brussels sprouts to the pot. Cover the pot and steam the brussels sprouts for 5 minutes. Remove the sprouts from the pot and lay them out on a baking sheet to cool while you cook the onions in the next step.
    • Step 3
      Saute the onions: Heat the peanut oil in a wok or large saute pan over high heat on your most powerful burner until the surface of the oil shimmers. Add the sliced onions and toss to coat with the oil. Sear over high heat until the edges of the onion slices begin to brown, about 4-5 minutes.
    • Step 4
      Add the ginger, garlic and brussels sprouts to the pan and toss to combine. Stir-fry for 2 minutes, or until the brussels sprouts begin to brown.
    • Step 5
      Add the rice vinegar, soy sauce and hoisin sauce mixture to the sprouts and toss to combine. Stir-fry for a minute or two (watch the sides of the pan and turn off the heat if you see any of the sauce scorch on the side of the pan).Drizzle with sesame oil and add salt to taste. Serve at once.
    Ingredients
      • Salt
      • 1 tsp. Dark sesame oil
      • 3 tbsp. Hoisin sauce
      • 2 tsp. Soy sauce
      • 1 tbsp. Seasoned rice vinegar
      • 1 Garlic clove, minced
      • 2 tbsp. Minced ginger
      • 1/2 Large onion, sliced thinly root to tip
      • 1 tbsp. Peanut oil
      • 1 pound Brussels sprouts, rinsed
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