Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Hot-Oil Brussels Sprouts with Ginger and Sesame
Earthy and subtly sweet with pleasant hints of bitterness, shredded raw Brussels sprouts make excellent slaw-style salads. We massage shredded sprouts with rice vinegar and soy sauce, tenderizing the sprouts and tempering their cabbage-y qualities. We add fresh ginger and chilies, then we draw fragrance and flavor from the aromatics by pouring a mixture of sizzling oil and sesame seeds on top. The sprouts are lightly cooked, each bite imbued with nutty, toasty notes.
4
Servings
25 minutes
Ingredients
-
1
pound Brussels sprouts, trimmed
-
3
tablespoons unseasoned rice vinegar
Directions
-
01In a food processor fitted with the medium (3-mm) slicing disk, slice the sprouts, emptying into a large bowl as needed. Add the vinegar, soy sauce and ¼ teaspoon each salt and pepper. Using your hands, massage the sprouts until they wilt, 10 to 20 seconds. Let stand for 10 minutes. Transfer the mixture to a serving bowl. Distribute the ginger and chilies evenly over the top; do not stir or toss.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT