Posts tagged Side Dish
asian roasted brussels sprouts

I love Brussels Sprouts.  It could be because those little cabbages are super cute but the flavor always hits the spot. They could be cooked in any fashion and I would probably enjoy them. Recently at my friend Rodney's house, he roasted them with some Asian flavors and this really enhanced this side dish for me. Prepared this way, they were so light and fresh. In an attempt to replicate this dish, I roasted some Brussels Sprouts last night and have now found my latest obsession. Seriously though I crave them now at every meal! Ingredients:

1-2 lbs Brussels Sprouts, cut in half

juice of half of lemon

olive oil

salt and pepper

1/3 cup of fish sauce

1/4 cup of water

red pepper flakes

1/4 suagr

1 garlic cloves

Preheat the oven to 400.  On a roasting pan, toss the sprouts with olive oil, salt and pepper.  Lay the sprouts soft side down so that they really roast up and darken. Bake them for 20-25 minutes. In a bowl, toss together the vinaigrette ingredients. When the sprouts are done, toss them with the vinaigrette and serve.  It is seriously so easy and insanely flavorful!

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sautéed choy sum

My co-worker is from Malayasia and every few weeks we go to his house for dinner. His curry dishes and sautéed vegetables are always so delicious.  Eating at his house is one of my favorite pastimes. Alongside his spicy curry dish is usually a simple vegetable.  I always want to ask him exactly what the sauce is made with but have felt awkward to do so. Finally, I asked last night.  He eagerly shared his recipe.  All day long at school, I was salivating over the prospect of making this veggie dish for myself. I bought a bunch of choy sum, oyster sauce, and fish sauce and headed home to make my simple and yet satisfying veggie side dish.

Take a bunch of choy sum (or baby bok choy) and separate the leaves from the base.  Rinse well and toss into a sauté pan with a dash of oil.  Heat over medium heat. Once the leaves have begun to wilt add 1 tablespoon of oyster sauce and 1/2 teaspoon of fish sauce.  Toss the ingredients in the pan and continue to sauté until the base of the leaves are cooked through and fragrant.  From start to finish, I sautéed the veggies for 5 minutes. Serve and enjoy!

sautéed choy sum

My co-worker is from Malayasia and every few weeks we go to his house for dinner. His curry dishes and sautéed vegetables are always so delicious.  Eating at his house is one of my favorite pastimes. Alongside his spicy curry dish is usually a simple vegetable.  I always want to ask him exactly what the sauce is made with but have felt awkward to do so. Finally, I asked last night.  He eagerly shared his recipe.  All day long at school, I was salivating over the prospect of making this veggie dish for myself. I bought a bunch of choy sum, oyster sauce, and fish sauce and headed home to make my simple and yet satisfying veggie side dish.

Take a bunch of choy sum (or baby bok choy) and separate the leaves from the base.  Rinse well and toss into a sauté pan with a dash of oil.  Heat over medium heat. Once the leaves have begun to wilt add 1 tablespoon of oyster sauce and 1/2 teaspoon of fish sauce.  Toss the ingredients in the pan and continue to sauté until the base of the leaves are cooked through and fragrant.  From start to finish, I sautéed the veggies for 5 minutes. Serve and enjoy!

sautéed choy sum

My co-worker is from Malayasia and every few weeks we go to his house for dinner. His curry dishes and sautéed vegetables are always so delicious.  Eating at his house is one of my favorite pastimes. Alongside his spicy curry dish is usually a simple vegetable.  I always want to ask him exactly what the sauce is made with but have felt awkward to do so. Finally, I asked last night.  He eagerly shared his recipe.  All day long at school, I was salivating over the prospect of making this veggie dish for myself. I bought a bunch of choy sum, oyster sauce, and fish sauce and headed home to make my simple and yet satisfying veggie side dish.

Take a bunch of choy sum (or baby bok choy) and separate the leaves from the base.  Rinse well and toss into a sauté pan with a dash of oil.  Heat over medium heat. Once the leaves have begun to wilt add 1 tablespoon of oyster sauce and 1/2 teaspoon of fish sauce.  Toss the ingredients in the pan and continue to sauté until the base of the leaves are cooked through and fragrant.  From start to finish, I sautéed the veggies for 5 minutes. Serve and enjoy!