I know, many of you may be thinking “Yuck! I hate brussels sprouts”.  I only started liking brussels sprouts recently because of my father-in-law. Now I love them. And since it’s the season, some of you may want to try this recipe as a Thanksgiving side dish. We happen to think that Chinese-style is the most delicious way to prepare them so we figured it’s worth a shot…

1 pound brussels sprouts
4 strips of hickory smoked bacon
½ small yellow onion
2 teaspoons cornstarch dissolved in 2 tablespoons water
4 cups water (for boiling the brussels sprouts)
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons white vinegar
1 teaspoon pure sesame oil
1/2 teaspoon sugar

Preparation:
Wash and trim the ends of the brussels sprouts. Cut each brussels sprout lengthwise in half. Cut bacon into ½ inch pieces. Cut onion into ½ inch chunks. In a small bowl, dissolve 2 teaspoons of cornstarch with 2 tablespoons of water.

To Cook:
Bring water to a boil. Add the brussels sprouts to the boiling water and blanch for approx. 7 to 8 minutes (until they are almost tender). Drain water and set aside. Heat a non-stick wok or a frying pan over medium-high heat. Add the bacon pieces. Cook and stir until the bacon caramelizes for about 3 to 4 minutes. Add onions, cook and stir for 1 minute. Add the cooked brussels sprouts, soy sauce, vinegar, sesame oil and sugar to wok. Stir-fry for 2 more minutes. Add dissolved cornstarch to wok, and stir-fry for a few seconds until the liquid thickens and adheres to the sprouts.

Makes 4 to 6 servings
Preparation time: 15 minutes
Cooking time: 15 minutes

Tags: Bacon, Pork, Stir-Fry, Vegetables