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“Celebrate your
First Bite
Brussels Sprouts with Tofu And Black Beans By Elizabeth Wheeler
It’s an old-fashioned hab-
it. I keep a running record of my dinners to remember who came, memorable dishes, and my guests’ food whims. One friend absolutely hates goat cheese and onions, so for me, a cook who usually starts cook- ing by peeling an onion, having that person over for dinner can be challenging. Recently, my diary recorded, “Oh, yuk! That sounds totally
gross,” when I announced din- ner plans. The notes concluded: “Brussels sprouts, fried tofu, pork and black beans. Really quite good.” The key: aromatic, winey, wonderful Chinese fer- mented black beans, available in most Asian markets. I was charmed this winter
to find Brussels sprouts on the stalk at the supermarket, about three feet long, and heavy. Five dollars yielded 2 pounds of
sprouts, fresher than the usual cello-capped pints, and to my taste superior. Since it’s winter, I trimmed the stalk and put its feet in water in a big kettle out- side in almost freezing temper- atures for a few days, hoping it would sweeten the sprouts. I’m not sure that it really worked, but it was a good way to store them since they did not fit in the fridge.
14
Brussels Sprouts with Tofu and Black Beans Be sure to prepare all the ingredients before beginning to cook. Serves four generously with
rice.
4 oz ground pork 1/8 teaspoon sugar 1/8 tsp salt
1 tablespoon dry sherry 1 pound firm tofu, sliced in ¼-inch X 2-inch squares, layered in paper towels and drained under light weight
1 pound Brussels sprouts, halved lengthwise or quartered if large Vegetable oil
1 small hot chili, sliced thin crosswise (substitute ¼ teaspoon hot red pepper flakes) 2 – 3 cloves garlic, finely sliced (about 1 tablespoon) 1 small onion, sliced in thin wedges (about 1 cup) ¼ pound quartered shiitake or other fresh mushrooms 3 tablespoons fermented black beans, soaked in cold water to cover ¾ c. chicken broth or water 1 teaspoon soy sauce 1 teaspoon cornstarch
3 scallions, thinly sliced crosswise Toasted sesame oil, ground black pepper
Mix the pork with the sugar, salt and sherry. Reserve. In a wok or large heavy frying pan,
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deep fry the tofu pieces in 1/2-inch oil until lightly browned. Drain on paper towels, and keep warm. Pour off all but 2 tablespoons of the oil. Over medium-high heat, fry the sprouts, tossing occasionally until they begin to char. Reduce heat, cover, and steam a few minutes until still crisp. Reserve with the tofu. Over high heat add 2 tablespoons oil, then chili, garlic, onion, and mushrooms. Stir until fragrant, then add pork and stir until pork loses pink color. Drain the black beans, add and stir fry over high heat for 10 seconds. Add the broth mixed with soy sauce and cornstarch, and stir. Return the sprouts and tofu to the pan with the scallions. Simmer, covered 2 – 3 minutes. Season with sesame oil, pepper and soy sauce.
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