Not waiting in the wings
Chef Douglas Keane Makes His Mark in Napa While Plotting Cyrus 2.0
When Chef Douglas Keane first stepped inside the renovated Freemark Abbey Winery—with its rough-and-tumble stone walls and drama...
Preheat oven to 350°.
In a large sauté pan or ovenproof wok, heat the oil to high. Add Brussels sprouts to pan and cook until brown, stirring frequently to prevent burning.
Place pan in oven for 5 minutes.
Remove pan from oven and remove Brussels sprouts. Place garlic and ginger in the same pan and sauté on low heat until soft, 3–5 minutes.
Add both soy sauces and cook for 2 minutes. Add fish sauce, lime juice and sambal and cook for another 2 minutes.
Place Brussels sprouts back in pan and coat with sauce.
Serve warm, sprinkled with toasted sesame seeds.
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