If you're a Brussels sprouts lover like me, then you know the power of a well-executed recipe. It can transform the humble sprout from childhood dinner foe to the most requested side dish on the table. Recently, at Vaca restaurant in Costa Mesa, I enjoyed a dish that changed my perception of Brussels sprouts forever. This dish is loaded with flavor, has the perfect balance of sweet and spicy, and features a surprise ingredient that takes it to the next level: Chinese sausage.
Mix the Sweet & Spicy Sriracha Sauce ingredients together. Heat on low in a pot.
Fill a deep fryer with 1 quart of canola oil. Set the fryer to 350 F.
Fry Brussels sprouts and Chinese sausage for about one minute.
Remove and blot the excess oil with paper towels.
Toss while hot with the sweet and sour sauce. Garnish with cilantro leaves and serve.
Notes
Enjoy this dish hot as a fantastic side to grilled meats, roasted chicken, or your favorite Asian-inspired main course. It's also delicious on its own for a flavorful vegetable-forward lunch.Pro-Tips for Perfect Sprouts:
Don't be afraid of a high heat. Searing the cut side of the Brussels sprouts in the initial cooking stage is where the caramelization and flavor magic happens.
Adjust the spice level: Control the heat by increasing or decreasing the amount of Sriracha sauce.
Fresh is best: Use fresh Brussels sprouts for the sweetest and most tender result.