Hrm... Not bad!
Here's my recipe, the sprouts still had a bite to them, and they don't have the sweetness of normal cabbage. I found the dish only slightly bitter, but i think it added to the dish rather than subtracted from it.
Brussels Sprouts The Nice Way
- 3 cloves of garlic, minced or chopped
- 2 rashers of bacon, chopped
- Salt and pepper
- Good knob of butter
- 1/2 kg of Brussels sprouts.
Half the sprouts and boil and blanch in a pot of boiling water. Drain well
Add a little oil to the pot, add the garlic, stir until fragrant.
Add the bacon stir until you're drooling (or browning)
Toss in the butter and Brussels sprouts
Stir about and put a lid on and turn it to medium.
NOTE: Don’t let it overcook! You are just reheating the sprouts.Serve with your other 2 veg and meat or have it as another dish along with the mapo tofu and lap cheung for dinner!
Picking the Sprouts.
I remember some lady telling me the best way to pick a cabbage (of any sort) is to gently press the top of the cabbage. If it gives way, then it not healthy, but if the leaves are tightly packed and when pressed the top doesn't collapse then its a good one and you should grab it.