A friend of Stephanie Witt Sedgwick's who thought she didn't like Brussels sprouts was won over by a suggestion from Park Hyatt executive chef Brian McBride. He shredded the sprouts as you would a cabbage for slaw and then sauteed them with ginger and orange. She never made it for Stephanie, but the technique and combination of ingredients stayed on her to-do list.
When she got around to making her own version, she was wowed: "It's like a slaw but better. The Brussels sprouts give it a more delicate quality. The orange and ginger flavors really pop, and there's not a hint of the old-fashioned, cooked-to-death sprouts in this dish."
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, outer leaves removed, stems trimmed, either shredded in a food processor or cut in half and thinly sliced
- 1-inch piece ginger root, peeled and finely grated
- 1 orange, grated zest and juice
- Freshly ground black pepper
- 2 to 3 tablespoons water (optional)
Heat the oil in a large saute pan over medium-high heat. Add the shredded sprouts and cook, stirring, for 2 minutes. Add the ginger, orange zest and juice, and salt and pepper to taste. Reduce heat to medium and continue cooking, stirring, until the sprouts are just cooked, 4 to 5 minutes. If the pan gets dry, add a few tablespoons of water. Serve immediately.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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