Sichuan Style Stir Fried Brussels Sprouts with Bacon Recipe
Gān Biān Bào Zǐ Gānlán
Sichuan Style 'Dry Fried' Brussels Sprouts with Bacon
Submitted By: Taz
Ingredients:
1 lb Brussels Sprouts (Bào Zǐ Gānlán) - trimmed and quartered lengthwise
4 oz (4-5 Slices) Thick Cut [American-Streaky] Bacon (Yān Zhūròu) - small chopped
3 Green Onions (Cōng) - white and green parts cut on bias into ½ inch pieces
2 cloves Fresh Garlic (Dàsuàn) - sliced
¼ inch piece Fresh Ginger (Jiāng) - peeled and cut into matchsticks
1 Tbs Dark Soy Sauce (Lǎo Chōu)
1 Tbs Shao Xing Rice Wine - can substitute dry sherry if desired
½ tsp Sichuan Peppercorns (Huājiāo)
¼ tsp Sichuan Chile Flakes (Làjiāo Fēn)
2 Tbs Peanut Oil (Huāshēngyóu) - can substitute vegetable, safflower, rapeseed, or canola oil
Toasted Sesame Oil (Zhīmayóu) for garnish
Preparation:
- Heat oil in a wok or large skillet over high heat until just smoking
- Once oil is hot, add the brussels sprouts and bacon - Stir fry until browned (apx 4 minutes)
- Add garlic, ginger, Sichuan peppercorns, and chile flakes - Continue to stir fry for 1 minute
- Add ½ cup water and cover the wok/skillet - Allow to cook until brussels sprouts are tender (apx 2-3 minutes)
- Add the soy sauce and rice wine and stir fry until almost all of the liquid has evaporated
- Add the green onion and thoroughly combine
- Remove from heat and transfer to a serving dish - Drizzle with sesame oil and serve hot
