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Sautéed Brussels Sprouts Asian Slaw


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Sautéed Brussels Sprouts Asian Slaw
Sautéed Brussels Sprouts Asian Slaw
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Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • 1 lb brussels sprouts
  • 1 crown broccoli
  • sesame oil
  • 3 carrots shredded
  • 1 green onion sliced
  • 1 tbsp Miso Ho-Nee Asian Blend or create a blend of equal parts dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • 2 tbsp soy sauce
  • 2 tbsp Chinese black vinegar or rice vinegar if you can’t get black vinegar
  • 1 tsp oyster sauce
  • 1 tsp Hoisin sauce
  • 1 tsp Sriracha hot Chili sauce
  • 2 tsp sweet and sour sauce
  • 1 tsp honey
Servings:
Ingredients
  • 1 lb brussels sprouts
  • 1 crown broccoli
  • sesame oil
  • 3 carrots shredded
  • 1 green onion sliced
  • 1 tbsp Miso Ho-Nee Asian Blend or create a blend of equal parts dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • 2 tbsp soy sauce
  • 2 tbsp Chinese black vinegar or rice vinegar if you can’t get black vinegar
  • 1 tsp oyster sauce
  • 1 tsp Hoisin sauce
  • 1 tsp Sriracha hot Chili sauce
  • 2 tsp sweet and sour sauce
  • 1 tsp honey
Servings:
Instructions
  1. Shred up brussels sprouts (a mandolin works best) and slice the broccoli into 1 inch long, thin pieces.
  2. Heat about a tbsp of sesame oil in a large pan or wok. When it is heated, add the brussels sprouts, broccoli, carrots, and green onion and immediately add the Miso Ho-Nee Asian Blend (or substitute spices listed), soy sauce, vinegar, oyster sauce, hoisin, Sriracha hot chili sauce, sweet and sour sauce and coat vegetables thoroughly.
  3. Sauté the vegetables until they are bright green and take off heat. Place in a bowl with all of the sauce, add honey and mix thoroughly.
  4. Immediately cool uncovered in freezer for 10 minutes to prevent the cooking process to continue. Then cover and place in refrigerator for at least 2 hours before serving.
  5. Before serving, mix thoroughly so sauce coats the slaw.
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