Fried Brussel Sprouts (East Side King)
Not much street food is vegetable based (unless you count tofu dogs, which I don’t). Part of the problem is that it’s difficult to eat a bowl of greens while walking. The answer is brussels sprouts, which, as showcased in this recipe from the East Side King boys, eat like popcorn shaken from a sack.
- 1 cup sweet chili sauce, preferably Mae Ploy brand
- 1 cup distilled white vinegar
- 1 clove garlic, minced
- 4 Thai chiles, minced
- 2 tablespoons vegetable oil
- 1 pound brussels sprouts, quartered
- 1/2 cup red cabbage, thinly sliced
- 1/2 cup green cabbage, thinly sliced
- 1/4 cup alfalfa sprouts
- 1/4 cup onion, thinly sliced
- 1 large jalapeño pepper, thinly sliced
- Salt, to taste
- 1/8 cup torn fresh mint leaves
- 1/8 cup torn fresh cilantro leaves
- 1/8 cup torn fresh basil leaves
Adapted from texasmonthly.com
Place the chili sauce, vinegar, garlic, and Thai chiles in a small mixing bowl. Mix well and set aside.
Heat the oil in a large skillet over high heat. Add the brussels sprouts and cook them until the cores of the sprouts are approaching golden brown and the edges are caramelized, about 1 1/2 minutes.
Toss the red and green cabbage, alfalfa sprouts, onion, and jalapeño in a large mixing bowl. Add the brussels sprouts and the chili sauce mixture. Season with salt to taste and garnish with the mint, cilantro, and basil.