Crispy Brussels Sprouts, Chinese Sausage, Shiitake Mushrooms, Apple, Scallions
For the brussels sprouts and shiitake mushrooms:
quarter brussels and slice mushrooms and fry to order to golden brown and crispy.
For the sausage vinaigrette:
8 oz chinese sausage, sliced ⅛”
2 oz aromatic oil*
3 oz soy sauce
3 oz shaoxing wine
3 oz sherry vinegar
In a pan, saute sausage until rendered. Add oil and sweat. Deglaze with shaoxing wine. Add the soy and sherry vinegar to the mixture off the heat. Allow to cool at room temp.
Green Apple, Sliced
Toss mushrooms and sprouts with vinaigrette. Toss in green apples and top with scallions.
8 oz canola oil
3 oz garlic
3 oz ginger
3 oz shallots
3 oz scallions
Combine and blend in blender until smooth