You can find black bean garlic sauce in the Asian aisle of
most grocery stores. I use the Lee Kum Kee brand and love it. If you're
up to it some chopped, cooked bacon is equally tasty when added to this
dish. Note that the sauce is pretty salty, so no additional salt is
needed.
Ingredients
- 2 tablespoons of olive, grapeseed, or safflower oil
- dash of chili pepper flakes
- 25 brussels sprouts
- 1 1/2 tablespoons of black bean garlic sauce
- ground black pepper
Method
1 Wash the brussels sprouts well. Trim the stems and
discard any of the loose leaves. Quarter them lengthwise.
2 Place the oil and chili flakes into a large skillet and
place over medium-high heat. Add the brussels sprouts to the pan and
cook for about 3-5 minutes or until the sprouts begin to brown a bit.
They may absorb all the oil, if they do just add another 1/2 tablespoon
of oil.
 
3 Add the black bean garlic sauce and stir until all the
brussels sprouts are well coated. Add a pinch of ground black pepper
(the sauce is already salty so you probably won't need any salt). Cook
for about 30 more seconds. Take off heat and serve immediately.
Serves 4.
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