Annie Lau is ethnically Chinese, born in Malaysia. Her husband is ethnically Chinese, and born in Hawaii. The couple moved to San Jose in the late 1990s and their kitchen is a laboratory where their regional and ethnic influences meet local ingredients. Neither had seen to Brussels sprouts before moving to California, but after numerous attempts, they devised a recipe to bring out the nutty sweetness in the little cabbages. The final recipe, Ms. Lau says, "is an experiment in laziness. The less you do, the better." Try to pick similar size sprouts.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper.
Step 2
2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
Step 3
3. Taste and adjust seasoning with salt and pepper. Serve immediately.
