1 tsp kosher salt, plus salt to taste
1.5 lbs Brussels Sprouts, trimmed and cut into quarters
¼ cup dried cranberries
Fill a large pot with water and bring to a boil. Add 1 tsp salt and Brussel Sprouts and boil for 2 minutes. Drain well and then shock by placing in an ice bath for 10 minutes. Remove from the ice bath and allow to drain in a colander for 20 minutes. In a small bowl, stir together the Pineapple Balsamic and the Pineapple Curry. Set Aside. Heat the Ginger Sesame oil in a wok or large heavy frying pan over medium-high heat. Add the Brussel Sprouts and stir fry until golden brown. About 2 minutes before you think the Brussel Sprouts will be ready to your desired crispness, stir in the Pineapple Balsamic Curry mixture. Remove from the heat and season with kosher salt, Orange Pepper and add the dried cranberries.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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