Sautéed Brussels Sprouts, Shallots and Water Chestnuts
The Brussels sprout is a cultivar group of wild cabbage grown for its small, leafy green buds. Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts as we now know them were grown possibly as early as the 13th century in what is now Belgium. Production of Brussels sprouts in the United States began around 1800, when French settlers brought them to Louisiana.
Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties. Although boiling reduces the level of the anti-cancer compounds, steaming, microwaving, and stir frying does not result in significant loss. Brussels sprouts and other brassicas are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
1 pound Brussels sprouts, trimmed and cut in half lengthwise
2 small shallots, trimmed, peeled and sliced
1 can sliced water chestnuts, drained
2 tablespoons peanut oil
1 tablespoon seasoned rice vinegar
2 tablespoons sherry vinegar
1/2 juice from one half orange
Kosher salt to taste
Ground white pepper to taste
Preparation: Bring a pot of salted water to a boil and add 1 tablespoon of sherry vinegar. Blanch the Brussels sprouts for four minutes until they turn bright green and are just tender. Drain and shock briefly with cold water to arrest cooking. In a fry pan heat the peanut oil and sauté the shallots for three minutes. Add the water chestnuts and sauté until they just start to brown. Deglaze the pan with the remaining sherry vinegar and orange juice for one minute. Add the Brussels Sprouts and seasoned rice vinegar and sauté until hot, about two minutes.
Presentation: Serve immediately with snowy white rice and another Chinese dish of your choice. We served this with Sweet, Sour, and Spicy Meatballs.
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