New Asian Cuisine
Welcoming Winter with Fast, Simple Asian Recipes
Pan Fried Brussels Sprouts with Chinese Bacon
Recipe Courtesy of Irene Wong, Award winning Food Network

Brussels Sprouts have made quite a comeback on the
American table, especially around the Thanksgiving holiday.
For this recipe, I like to use dry-cured Chinese Bacon for its
smoky essence and rich meat flavor. The addition of fish sauce
and clover honey might sound insane but their sweet and salty
characteristics marry very well. Using the same cooking
technique for pan-fried dumplings, these Brussels Sprouts are
crisp on the outside and soft and tender on the inside. The
best part: you only need five ingredients and less than 20
minutes from start to finish. It’s the perfect side dish to make
any time of the year. You can substitute regular bacon or
pancetta for the Chinese bacon — or use Chinese sausage
(found at Asian markets)

Yield: 3 cups
Serves: 4
Pan Fried Brussels Sprouts with
Chinese Bacon
Prep Time: 10 minutes
Cook Time: 10 minutes
3 ounces Chinese bacon, skin removed and cut into 1 inch pieces
20 ounces trimmed brussels sprouts, halved
1/3 cup chicken stock
1 tablespoon fish sauce
2 teaspoons clover honey
freshly ground black pepper
1. Heat a 12 inch nonstick skillet over medium high heat. Add the Chinese bacon and sauté until its just
beginning to crisp around the edges and the fat is translucent, about 2 minutes. Remove from heat and take the
bacon out with a slotted spoon.
2. Carefully arrange the brussels sprouts, cut side down in the pan (it’s okay if they’re squeezed in). Scatter
the remaining brussels sprouts on top. Return the pan to the stove and cook over medium high heat. Without
moving the brussels sprouts, let them cook until dark golden brown, about 2 minutes.
3. Add the chicken stock and quickly cover the pan. Allow the brussels sprouts to steam until crisp tender,
about 3 minutes. Remove the cover and continue to cook until the water has evaporated, about 1 minute. Add
the fish sauce and honey and gently stir to combine and cook for another minute. Season with freshly ground
black pepper and serve.
Avocado Milk Shake
By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

In America, avocados are almost exclusively used in savory
dishes such as guacamole, salads, and sandwiches. But
avocados (which are, after all, fruits) can be delicious in
desserts as well. In fact, this avocado milk shake is one of the
most popular drinks in Southeast Asia. Creamy and smooth
with a subtle but complex sweetness, this shake makes for a
healthy and filling snack. In Vietnam, where it’s called sinh to,
this milkshake is sometimes blended with other fruits, made into
ice cream, or shaken with iced coffee. I can’t think of a better
way to eat your veg – um, fruit
. -Pichet Ong

Serves 8
2 medium avocados, preferably Haas, pitted and peeled
3/4 cup (169 grams, 6 ounces) whole milk, cold
3 teaspoons fresh lime juice
1/4 cup, plus 2 tablespoons (119 grams, 4 1/4 ounces) sweetened condensed milk
1/8 teaspoon salt
Put all of the ingredients in a blender with 4 cups ice. Blend until the ice is completely crushed. Divide among
eight serving glasses and serve immediately.