Spicy Brussels Sprouts Stir Fry

Each time we make this recipe, we make a few changes.  I think we've finally found the find the right combination of ingredients.

Spicy Brussels Sprouts Stir Fry
Adapted from The Local Cook

3 T coconut oil
1/2 lb brussels sprouts, halved
1 inch ginger, finely chopped
2 cloves garlic, finely chopped
3/4 water or broth
3 T soy sauce
3 T rice wine vinegar
2 T packed brown sugar
red pepper flakes, to taste
2 c chopped broccoli
1 c sliced bell pepper
1 tsp sesame oil
1 can beans (approx 1 1/2 c), drained
2 green onions, chopped
1 can sliced water chestnuts, drained
2 T peanuts, coarsely chopped
prepared basmati rice

1) In a large skillet, heat oil over medium heat.
2) Saute brussels sprouts, cut side down, until brown; toss and continue cooking until almost fork tender.
3) Add ginger and garlic; saute for additional minute.
4) Add water, soy sauce, vinegar, brown sugar and red pepper flakes; let sauce reduce a bit (2-3 mins).
5) Add broccoli and bell pepper; saute until nearing desired tenderness.
6) Add beans, green onions, water chestnuts and peanuts; heat through; serve over rice.

Egg Rolls

This is a great recipe that we don't make very often.  Besides not being very healthy, deep frying is a major hassle.  That said, every once in a while, it is totally worth it, and we decided to celebrate NYE 2010 with some greasy goodness.  This recipe yielded about 18 egg rolls.  To reheat, just broil for a few minutes.

Egg Rolls

6 c coarsely chopped cabbage
1 carrot, shredded
1/2 c bean sprouts
2 T chopped onion
4 oz chopped shrimp or cooked ground beef/turkey (optional)
2 T soy sauce
1/4 tsp garlic powder
1/4 tsp black pepper
1 egg
cornstarch
egg roll wrappers
oil (for frying)


1) In a large bowl, mix together cabbage, carrot, bean sprouts, onion, meat, soy sauce, garlic powder and black pepper.
2) In a skillet, cook the egg flat and thin (break the yolk); finely chop the egg and add it to the bowl.  
3) Sprinkle top of mixture with cornstarch; mix and let sit for 10 mins.
4) In a small dish, combine 1 T cornstarch with 2 T water.
5) Place a egg roll wrapper in front of you on an angle (so it looks like a diamond instead of a square).
6) Place 2 heaping T of filling in the center of the wrapper.
7) Using a spoon, put a tiny dab of cornstarch water on the three corners furthest from you; use the back of the spoon to spread the water around the top two edges.
8) Fold the corner closest to you over the mixture tightly; fold the two side corners inward; finish rolling, ensuring a good seal.
9) Repeat for remainder of egg rolls.
10) In the meantime, heat 3-4 inches of oil to 350 degrees.
11) Fry egg rolls until golden brown; drain on paper towels.
12) Serve with duck sauce.

Sushi Rolls

These were surprisingly easy. We of course made way too much of everything, so I've tried to scale back the amounts below to reflect what I think we will need next time. We used all of the spicy tuna filling to make 3 rolls. We only made 2 philly rolls (because we just couldn't eat anymore), but we had more than enough supplies for another roll.

2 c sushi rice, dry
2 c water
1/4 c rice vinegar
1 T + 1 tsp sugar
2/3 tsp salt
3 sheets nori, cut in half
sesame seeds, toasted

Spicy Tuna Roll

1 T mayo
1 tsp sriracha
4 oz tuna, minced
3 green onions, chopped

1) Combine mayo and sriacha, to taste.
2) Mix in tuna and green onions.

Philadelphia Roll

4 oz salmon, cut into strips
several 1/4" square strips of cream cheese
several 1/4" square strips of English cucumber

1) Put rice in small bowl; add water and swish around; strain.
2) Repeat until the water running off the rice is clear.
3) Use rice cooker to prepare rice.
4) In the meantime, combine vinegar, sugar and salt in small saucepan over medium heat; stir until dissolved; let cool.
5) Once rice is ready, transfer to large bowl.
6) Drizzle vinegar mixture over the rice using the wooden spatula to disperse evenly.
7) Use the spatula to "cut" the vinegar into the rice.
8) Cover bowl with damp towel and allow to cool.
6) Cover sushi mat with plastic wrap.
7) Cut nori sheets in half; lay a piece of nori on the mat, rough side up.
8) Take a handful of rice and gently press onto nori.
9) Sprinkle sesame seeds over the rice.
10) Turn the nori over (now it's rice side down).
11) Put a line of filling across the middle of the nori.
12) Use the mat the mold the roll (see how here).
13) Cut into small, evenly-sized pieces.

Cashew Chicken

My attempts at Asian-style food usually flop, but not this one! To make it a little more hearty, I served it over rice with broccoli and bell peppers sauteed in a little bit of the marinade on the side. This was enough for dinner and lunch for both of us. I think next time I will make double the sauce and reserve half of it to pour on at the table.

Update: This recipe worked out really well by cutting back to one chicken breast and making up the difference with vegetables.  In addition to sauteing broccoli and bell peppers with the onions and mushrooms, I roasted a bunch of brussels sprouts and cauliflower and mixed them in at the end.  It made a really hearty meal, and we didn't miss the second chicken breast at all.  I didn't even need any rice.

Cashew Chicken
Adapted from Simply Recipes


2 chicken breasts, cubed
1/3 c olive oil
1 T plus 1 tsp chili powder
1/4 c tamari (can substitute soy sauce)
1/4 c honey
2 tsp fresh ginger, minced or 1 tsp ground ginger
1 1/2 c raw cashews
1 onion, chopped
10 oz mushrooms, chopped
1/4 c green onions, chopped

1) Combine chicken, oil, chili powder, tamari, honey and ginger in a bowl. Let sit for at least 30 mins.
2) Saute the cashews in a hot skillet until lightly toasted; set aside.
3) In a large skillet, saute the chicken over med-high heat; reserved the marinade.
4) Once chicken is cooked through; set aside.
5) Put reserved marinade in pan and simmer for a few minutes to kill any bacteria.
6) Pour off and reserve all but 1 T marinade; saute the chopped onions until translucent.
7) Add the mushrooms to the skillet and cook until soft.
8) Add chicken, cashews and reserved marinade to the skillet and heat through.
9) Stir in green onions just before serving.