Shaved Brussels Sprouts & Shiitakes with Asian Flavors – Recipe!

Welcome to November, that time of the year when the weather is definitely cooler in most parts of the country, and our sweater collection begins to get a little use.  Hardier vegetables like broccoli, kale and Brussels sprouts replace spring lettuces, zucchini and beef steak tomatoes, and that’s okay because we’re due for a change.  Change is a funny thing in that most people shy away from it, but it’s necessary in order to move ahead in life.  I think we’re mostly there, but we may need a little encouragement.

Brussels sprouts are those round balls that resemble heads of lettuce, in fact that’s what I used to call them to get my son to eat them.  Slice or shave, and enjoy them in a salad, or sauté in a pan with some other fantastic ingredients, and you have yourself an amazing side dish.  Shiitake mushrooms are meaty in flavor as well as texture, and pair nicely with  an Asian inspired sauce.  A skillet of this combination creates a most magical moment in side dish history and can be served with a fillet of salmon, or with rice, or legumes for a vegetarian dream.

It’s time for something different, a healthier way, so to speak.  I hope that we can all come together and enjoy each other, and life as we know it.  It does matter, especially right now.

Ingredients

1 white onion, diced

1 clove garlic, minced

1 1/2 cups sliced shiitakes, about 4 ounces

3 cups sliced Brussels sprouts

3 tablespoons soy sauce or tamari

1 1/2 teaspoons grated ginger

1 teaspoon honey or maple syrup

1 teaspoon chili sauce, any variety

1 teaspoon sesame seeds, optional

vegetable oil for cooking

(Serves 4)

To Prepare:

1. In a large sauté pan, add 2 teaspoons oil and place over medium heat.  Add onion and cook for 3 minutes.  Add garlic and shiitakes and stir.  Continue to sauté for 3 minutes.
2. Add Brussels sprouts and stir.  Cook for 5 minutes, stirring occasionally.
3. In a measuring cup add soy sauce, ginger, honey and chili sauce, whisk together.
4. Pour sauce over vegetables and stir.  Cook for 2 minutes and allow sauce to reduce slightly.  Sprinkle with sesame seeds, if desired.  Serve immediately.  Enjoy!