Brussels Sprouts and Chicken Stir Fry

There are certain dishes that really stand out -- that make me think, "Man, I've got to save that recipe!"

This was one of those for sure.

What you're seeing here from top left, to bottom right are: sirano chiles, carrots, green onions, fresh ginger, Brussels sprouts, green onion whites, and garlic scapes.  It will really help you to have everything chopped and read to go before hand.

This dish could be great with steak, pork, or chicken. Heat 2 tbsp of vegetable oil in a large non-stick skillet over medium-high heat, add the sprouts and cook until slightly crisp (about 4 minutes) tossing occasionally.

You're kind of lightly frying them, while maintaining that great bright green color. Transfer the sprouts to a plate.  Season your meat with salt & pepper, heat another tbsp of oil in the skillet, and cook fast over higher heat until barely cooked through.

Set aside with the sprouts.

Heat one more tbsp of oil in the same skillet, add the green onion whites, garlic scapes (or minced garlic), and ginger and stir until fragrant -- about 1 minute.

Add the carrots and chiles and cook, tossing occasionally, until the carrots are slightly softened -- about 2 minutes.

Meanwhile, whisk 3 tbsp fish sauce along with 3 tbsp of low sodium soy sauce, 2 tbsp of rice vinegar, and 1/4 cup of water in a small bowl.

Return the Brussels sprouts and meat to the skillet and pour the sauce over top.  Cook until the sauce is thickened, about 3 minutes.

 (Sorry for the steamy picture.)

Serve it over steamed white or brown rice,

and top it with the green onion (greens).

The ginger, garlic, and chiles  lend a wonderful aroma to everything. The fish & soy sauces are earthy and add another level of flavor. You can feel good about yourself too because of all the vegetables.  The sprouts are great because they are firm & crunchy and really fill out this dish.

It was fantastic. Seriously. I would order this at any Asian restaurant and be very happy with my money spent.