I never buy these sprouts before, they are always given by my mother-in-law! :D I do not really know how to cook this vegetable to make it tastier as it really got a very strong taste, either you love it or hate it! Yesterday night I sit in front my PC and search on information on these mini cabbage :D
Then I know that they are an autumn & winter vegetable cultivated in the European regions. They are packed with nutrients like Vitamin A, Vitamin C, Folic Acid & Dietary Fibre. They also contain sulforaphane, a chemical believed to have potent anti-cancer properties, similar to broccoli, another love-hate vegetable hahaha!! and the most informative discovery I've found out is that they only smell when OVERCOOKED!! Therefore I bear that in mind when I cook this batch of brussel sprouts. They also do not keep well in fridge, the most 2-3 days and will start to wilt and turn yellowish. I steamed the sprouts for 6mins and set aside some for cooking and the rest I store into the freezer for future use :)
Then I know that they are an autumn & winter vegetable cultivated in the European regions. They are packed with nutrients like Vitamin A, Vitamin C, Folic Acid & Dietary Fibre. They also contain sulforaphane, a chemical believed to have potent anti-cancer properties, similar to broccoli, another love-hate vegetable hahaha!! and the most informative discovery I've found out is that they only smell when OVERCOOKED!! Therefore I bear that in mind when I cook this batch of brussel sprouts. They also do not keep well in fridge, the most 2-3 days and will start to wilt and turn yellowish. I steamed the sprouts for 6mins and set aside some for cooking and the rest I store into the freezer for future use :)
Sprouts with Shitake Mushroom & Chinese Sausage
Ingredient- 200gm brussel sprouts
- 50gm chinese sausage
- 5 pc dried shitake mushroom
- 2 cloves garlic, minced
- 1 tsp light soya sauce
- 1 tbsp olive oil
- Soak shitake mushroom till soften. Retain liquid and slice.
- Trim the sprouts and steam over boiling water for 6min. Cut into halves and set aside.
- Blanch chinese sausage in boiling water for a min. Remove casing and slice thinly.
- In a dry and clean pan (do not add oil), stir fry sausage until crisp and lightly brown. Remove from fire.
- Heat 1 tbsp olive oil in pan, add garlic & shitake mushroom, stir fry till fragrant.
- Toss in brussel sprouts and chinese sausage, mix evenly. Drizzle in retained liquid and light soya sauce. Stir to combine. Remove from fire.
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