Stir-fried brussel sprouts with mince meat

Brussel sprouts are nice, especially when stir-fried.

• 500 grams brussel sprouts

• 250 grams beyond meat mince meat

• 4 cloves of garlic

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce (i.e. vegan mushroom sauce)

• 1 tbsp doubanjiang

• 1 tsp white sugar

• white pepper

Prepare the brussel sprouts by cutting off the ends, and halving them. Wash them thoroughly. Put on a pan with a liter of two of salted water. Bring to a boil. Add the brussel sprouts and lower the flame so it only simmers. Blanch the brussel sprouts for two minutes, then drain and let steam. Ideally you want to get the brussel sprouts pretty dry, so you could pat them dry. I didn’t take the effort though. For the garlic: just slice thinly.

Bring a wok up to high heat (check with leidenfrost effect). Add a good splash of high smoke-point oil (think canola/sunflower oi). Add the mince meat, and chop it into small bits with your spatula. Fry for about 4 to 5 minutes. During the last minute, add a tablespoon of doubanjiang, and some salt to taste. Remove meat from pan.

Heat up the pan again. Add a good amount of oil, a tbsp or two, and add the thinly sliced garlic. Fry until fragrant, then add the brussel sprouts. Once the wok is back up to temperature, add a tablespoon of oystersauce and a tablespoon of light soy sauce. Add the teaspoon of sugar as well. Fry for a few minutes, say about five. You want the edges of the brusselsprouts to get a bit crispy, ideally. The sprouts should have some good color.

Add back the meat, check for seasoning, serve with white rice and maybe some cucumber salad.