Brussel Sprouts Therapy

Not everyone like Brussels Sprouts, usually its because they have been overcooked. Exposing these sprouts to long cooking heat brings out a special bitterness and sulfurous compound that sends many kids (and moms) running for the hills.

Not to mention that overcooking actually kills off much of the potent anti-cancer compounds called sulforaphane in the sprout.

So the trick here is quick cooking with even layers of the sprout so everything cooks through at the same time without the nose turning effects, while retaining all its health benefits.

food processor (or ayi) can make short work of this dish

Try this recipe below. It’s a bit like slaw and will help brighten and fortify you on those cold Beijing nights with its delightful pop in flavor.

You can find Brussels Sprouts in Beijing at Jenny Lou, SanYuanLi and BHG supermarket.

Warm Orange-Ginger Brussels Sprout Slaw

6 servings

• 2 tablespoons olive oil
• 1 pound Brussels sprouts, outer leaves removed, stems trimmed, either shredded in a food processor or cut in half and thinly sliced (if you are doing this manually, be prepared to put some time into it)
• 1-inch piece ginger root, peeled and finely grated
• Grated zest and juice of 1 orange
• Salt
• Freshly ground black pepper
• 2 to 3 tablespoons water (optional)

Heat the oil in a large sauté pan over medium-high heat. Add the shredded sprouts and cook, stirring, for 2 minutes.

Add the ginger, orange zest and juice, and salt and pepper to taste.

Reduce heat to medium and continue cooking, stirring, until the sprouts are just cooked, 4 to 5 minutes. If the pan gets dry, add a few tablespoons of water. Serve immediately.

Per serving: 77 calories, 3 g protein, 8 g carbohydrates, 5 g fat, 0 mg cholesterol, 1 g saturated fat, 66 mg sodium, 3 g dietary fiber