Gastography

This dish was inspired by the best plate of brussels sprouts I’ve ever eaten. One of my DH and my favorite restaurants right now is Talde, an Asian/American mashup restaurant and bar helmed by the incredibly lovely and gracious in person Dale Talde (of quick-tempered Top Chef fame). Sadly, Talde is an only occasional treat as pretty much nothing I love best is ever paleo. Bacon & egg ramen with buttered toast broth, people. Pretzel pork & chive dumplings. Pad thai with fried oysters. Korean fried chicken. Seriously delicious stuff here. Talde had a brussels side one night that was fantastic. Stellar, even. Unforgettable.

This recipe is no way even remotely close to that flavor bomb, but it’s pretty darn good in its own right. Deeply flavored, intense in a good way; this makes a very satisfying weeknight meal for two. And, since it’s not a huge dish, it won’t break the gut bank, either.

Thai-Inspired Brussels Sprouts & Chicken Stir-Fry (paleo)

3 cloves garlic
Tiny white onion – ping pong ball sized (or 3 Tbsp. finely diced)
1/2 inch ginger
Sesame oil
10 ounce shaved brussels sprouts (be forewarned: if you buy your brussels pre-shaved, they may be a bit bitter after cooking – that doesn’t bother me, but if it does you, shred your own – making sure to remove the core – with a food processor or box grater)
3 boneless, skinless chicken thighs
2 Tbsp. sesame seeds
1 Tbsp. fish sauce
1 Tbsp. Bragg’s liquid aminos (coconut aminos)
1 tsp. Chili garlic sauce (I use the brand with the chicken – like sriracha)
Lime juice would be stellar but I didn’t have any on hand

Mince the garlic, onion and ginger. Bring 2 tsp. sesame oil up to temperature in a wok or large skillet set over medium-high. Add the aromatics and stir until fragrant, about a minute or two.

Add the brussels and stir-fry until wilted and beginning to brown. While that is working, de-fat your chicken and cut into bite-sized chunks.

Add the chicken with an additional 2 tsp. sesame oil. Stir-fry. When the chicken goes opaque, add the sesame seeds and cook an additional 2-3 minutes.

Add the fish sauce, coconut aminos and chili garlic sauce. Some lime would be fantastic here as well. Let go an additional 2 or so minutes, or until the sauce has mostly evaporated and everything looks and smells intoxicating.

Serves 2 for dinner.