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Brussels Sprouts with Chinese Sausages in Coconut

Brussels Sprouts with Chinese Sausages in Coconut is a quick-cooking meal ideal for busy weeknights or if you don’t want to spend too much time in the kitchen. I first pan-fried the sweet-tasting Chinese Sausages (Lap cheong) and let its flavors remain in the skillet for cooking with the rest of the ingredients. The vegetables were sautéed in garlic, onions and ginger then blended well with the creamy coconut milk. Serve as a side or main dish. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2 to 4.
Prep Time5 minutes
Cook Time16 minutes
Total Time21 minutes
Course: Dinner, Lunch, Main Course, Vegetables
Cuisine: American, Asian, Chinese, Filipino
Keyword: Brussels Sprouts Chinese Sausages Coconut
Servings: 4 people
Calories: 155kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large Skillet or Wok: 12 inches in diameter

Ingredients

  • 2 whole Chinese sausages (lap cheong sliced
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic peeled, chopped
  • 1 whole onion sliced
  • 1 knob (about 1 inch) fresh ginger peeled, sliced in julienne strips
  • 1 Tablespoon patis (fish sauce)
  • 1 cup vegetable broth
  • 2 cups Brussels Sprouts buds and stalks trimmed off, each cut in half
  • 1/2 cup canned coconut milk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • for serving boiled rice

Instructions

  • Wash and trim the buds off the stalks at the ends of the Brussel Sprouts. Pull off any yellow outer leaves. Cut each in halves. Set aside.
  • In a large skillet or wok, over medium-high heat, add the vegetable oil. When oil is hot enough, pan-fry the sliced Chinese sausages for 1 to 2 minutes. The sausages will have a shiny glaze and the edges will be slightly crisp. Remove the sausages from the skillet and set aside.
  • Using the same skillet and vegetable oil, sauté the garlic, onions and fresh ginger. Stir around for 1 to 2 minutes till they are fragrant, and onions are translucent.
  • Add the patis (fish sauce) and the sliced Brussels Sprouts. Pour the broth. Blend ingredients.
  • Cover and cook for about 8 to 10 minutes till vegetables are tender.
  • Pour the coconut milk and incorporate all the ingredients. Allow the coconut milk to blend with the rest of the flavors for 1 to 2 minutes over medium heat. Avoid a high temperature or coconut milk might curdle.
  • Return the sliced sausages to the skillet. Season with salt and ground black pepper. Mix ingredients well.
  • Serve warm with rice.
  • Cook's commentsChinese sausages or ‘lap cheong’, made with pork, fat, rice wine, soy sauce and seasonings are a favorite ingredient to add to noodles, rice dishes, vegetables or steamed buns. Also known as Tsorizong Macau in the Philippines, its sweet-savory smokey flavors add a special depth to any dish. Eat the slices alone with rice or add it to entrees. These sausages are found in Asian markets. Some Asian stores sell different varieties ranging from regular with rice wine to very spicy. Be sure to read labels carefully for the correct flavor preferred.
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Nutrition

Serving: 1g | Calories: 155kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 832mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 457IU | Vitamin C: 39mg | Calcium: 26mg | Iron: 1mg