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.


To Serve

Green Apple, Sliced

Scallions, sliced

Toss mushrooms and sprouts with vinaigrette.  Toss in green apples and top with scallions.

*aromatic oil

8 oz canola oil

3 oz garlic

3 oz ginger

3 oz shallots

3 oz scallions

Combine and blend in blender until smooth