Crispy pan-fried Brussels sprouts doused in lectin free citrus teriyaki sauce and sprinkled with sesame seeds and green onions make the perfect meal or side.
How many ways can you have Brussels sprouts? Apparently the possibilities are endless. These sweet and savory Asian Brussels sprouts are just one more to add to the list.
My kids and I went to Lake Tahoe for my son's lacrosse tournament. We went out for sushi in Truckee at a place called Maki Ali. First of all, they had delicious sushi. But it was their Asian Brussels sprouts that really wowed me!
They were pan fried to a delicate crisp, then drowned in what they call tropical teriyaki sauce. But, I tasted orange. Though the menu said all their sauces were gluten free, I'm certain the sauce was not Plant Paradox compliant as I tasted sugar and soy.
Tahoe was fun, but I couldn't wait to get home and copy this amazing dish. Getting the crispy sprouts was easy. Just use a blend of hot compliant oils in a heavy skillet. I used equal parts sesame, coconut and olive oils.
Once I deciphered the citrusy flavors, the lectin free teriyaki sauce, believe it or not, was also super easy. I used coconut aminos, IMO syrup, lemon juice and orange bitters. I like the coconut aminos from Thrive Market. The online store has many, many compliant products, and I find their house brands are great. The price is right too! Get 25% off your first Thrive order by following this link.
Also, I get a lot of questions about IMO syrup and how it works. IMO stands for isomaltooligosaccharide. It's a high-fiber, low-sugar, prebiotic sweetener made from starch - very similar to yacon syrup. I like Fiber Yum because it's derived from the cassava plant. You can buy a huge 2.5 pound jug from Amazon for a great price. As an Amazon Associate, i get a small kickback for providing links to products I like. And I love this one!
Now how does this dish rate with the kids? My 12 year-old son and his 13 year-old friend both gave this dish two thumbs up. And it tastes nearly identical to the Maki Ali restaurant version.
Read on for the recipe.
The Recipe
LFG Asian Brussels Sprouts
20 Fresh Brussels Sprouts
1/2 C Compliant Oil (sesame, coconut, olive)
Garlic Salt to Taste
Citrus Teriyaki Sauce
2 T Coconut Aminos
2 T IMO Syrup
1 t Lemon Juice
5 drops Orange Bitters
Garnish
1 t Black Sesame Seeds
1 Green Onion (sliced)
Spiralized Daikon and Carrot for Garnish
Step 1: Pan Fry Brussels Sprouts
In an enameled Dutch oven, heat oil on medium high. Use enough oil to fill the pan about 1/2 inch. Trim the ends off the Brussels Sprouts and cut them in half as shown. It's good if some of the leaves fall off. They get nice and crispy. Make sure the Brussels sprouts are dry if you've washed them. Drop the halved Brussels sprouts into the hot oil and cover to prevent spatter. You can remove the cover once the Brussels sprouts halfway through the frying process. Toss the Brussels sprouts frequently. You want them to brown but not burn. Once the sprouts have a good char and are crispy, they're done. With a slotted spoon, remove the sprouts from the pan and drain them on a plate line with paper towels. Sprinkle with a little garlic salt to taste.
Step 2: Make the Citrus Teriyaki Sauce
You can make the sauce quickly while the Brussels sprouts fry. In a small bowl, whisk together coconut aminos, IMO syrup, lemon juice, and orange bitters. Set aside.
Step 3: Plate the Dish
In a serving dish, arrange the pan-fried Brussels sprouts in a pile. Douse them with the citrus teriyaki sauce. Sprinkle with sesame seeds and sliced green onion. Top with spiralized daikon and carrot.
It's a simple dish that yields huge flavor. If you can get to Tahoe, definitely go to Maki Ali. But if you can't, make these copycat Asian Brussels sprouts at home.
ENJOY!