Gingery Brussels Sprouts with Chinese Bacon
Chinese bacon isn’t smoked, but is cured with soy sauce and sugar and hung until dry. You can substitute it with slab bacon, cured pork belly or salt pork. If you don’t feel like making the fried ginger thread garnish, simply add a few slices of ginger with the garlic.
Fried Ginger Threads:
3 tbsp / 45 mL peanut or vegetable oil
1 tbsp / 15 mL very fine julienned ginger
5-inch / 13 cm length Chinese bacon (larou)
1-inch / 2.5 cm length peeled ginger, sliced
1 green onion, roughly chopped
4 cups / 1 L halved brussel sprouts
2 tbsp / 30 mL ginger oil (see above) or peanut or vegetable oil
2 cloves garlic, sliced
2 tsp / 10 mL light soy sauce
Fried Ginger Threads: Fry ginger in hot oil, over medium-high heat, until crispy; drain in strainer, reserving oil.
Place bacon in small bowl; cover with ginger slices and green onion. Steam over medium-high heat in covered pot on rack over boiling water until bacon is tender, 15 to 20 minutes. Let cool. Slice bacon and reserve juices. Blanch sprouts in boiling water until tender-crisp; drain.
In wok or frying pan, heat reserved ginger oil (or plain oil with ginger slices) over medium-high heat; add garlic and fry until fragrant but not browned. Add Brussel sprouts, toss then add reserved bacon juices and light soy sauce. Stir-fry until hot and sprouts are tender, adding a little water is pan is too dry. Plate and garnish with fried ginger threads