“It’s funky. Abrasive. It’s not afraid to get in your face and call your mama ugly.” That’s how black bean garlic sauce was first described to me. I was one of the RA’s in the dorms way-back-when in college and some of my freshmen residents were teaching me how to use a wok. One of them tossed the sauce in with some cooked chicken and greens and as the steam and smoke rose the air became salty and pungent. The aroma was so thick you could suck it in and roll it around on your tongue. A flip of the wok and suddenly lunch was served. A quick taste and I could see that the sauce was an ingredient that demanded your attention and could only be tamed by other brassy ingredients. “Wow, this is awesome. It’s so intense!” I blurted before reaching for another forkful. She smiled and said, “Yeah, it’s not a condiment for the weak.” Brussels sprouts are one such brassy ingredient that’s able to really complement the black bean garlic sauce. These tiny cabbages have a delightfully bitter flavor that mellow and sweeten when seared. A dash of chili pepper flakes give the whole dish an extra bit of bite. This is a dish full of flavor that’s simple, fast to prepare side, and works great as a meal on its own. If you’re up to it some chopped, cooked bacon is equally tasty when added to this dish. Note that the sauce is pretty salty, so no additional salt is needed. Add the Brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil. Add a pinch of ground black pepper (the sauce is already salty so you probably won’t need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.
