BRUSSELS SPROUTS MANCHURIAN IN GRAVY

Serves 4 to 6

Use in-season Brussels sprouts to make this very flavorful Brussels Sprouts Manchurian in Gravy, my take on a popular Indo-Chinese dish called Vegetable Manchurian. The dish is best served with a quick vegetable fried rice, but plain rice works, too. Leftovers can be stored in the fridge for up to two days. The dish reheats well, but be sure to add a little water to the gravy to get the right consistency.

BRUSSELS SPROUTS MANCHURIAN BALLS

10 garlic cloves

3-inch piece ginger

2 to 3 serrano chiles

12 ounces Brussels sprouts, trimmed and finely shredded 1⁄2 cup heaped finely shredded carrots

1 cup finely shredded bell pepper, ideally a mix of colors, divided

11⁄3 cups finely chopped green onions, divided

1⁄4 cup cornstarch, plus 3 tablespoons cornstarch, divided

1⁄4 cup all-purpose flour 1 teaspoon black pepper 1 teaspoon table salt Neutral oil for frying

GRAVY

3 tablespoons soy sauce 2 tablespoons dark soy sauce 1 tablespoon apple cider vinegar or white wine vinegar 2 tablespoons ketchup 2 tablespoons hot chile sauce, such as Sriracha 1 teaspoon black pepper 1 teaspoon table salt 3 tablespoons neutral oil, such as vegetable oil 2 tablespoons cornstarch

1⁄2 cup water

1 cup water

GARNISH

2 tablespoons green onions, finely chopped

Make the Brussels Sprouts Manchurian Balls: Place the garlic, ginger and green chiles in a mini food processor, and grind until chopped finely. Divide the mixture in half.

In a large bowl, add the shredded Brussels sprouts, carrots, half of the bell pepper, half of the green onions, half of the garlic-ginger-green chile mixture, 1⁄4 cup cup cornstarch, all-purpose flour, black pepper and salt.

Mix with your hands until well combined. The vegetables will release water and help form a dough. When you clasp a portion in your hands and release, the dough should hold.

Take about 2 to 3 tablespoons of the dough in your hand. Keep clasping and releasing to bind and form a tight ball, about the size of a golf ball. Place on a plate. Repeat with the remaining dough to make around 20 to 22 balls in total.

In a bowl, add the 3 tablespoons of cornstarch. Lightly roll each ball in cornstarch and set aside on the plate.

Place neutral oil in a saucepan, about 2 to 3 inches in depth, on medium-high heat. It takes about 5 to 7 minutes for the oil to get hot. Place a tiny piece of the dough in the oil. If it floats up immediately, the oil is ready. Add 3 balls at a time to the oil, turning them occasionally so they cook evenly. Fry until golden brown, about 3 minutes. Make sure the temperature of the oil doesn’t get too hot to ensure that the balls are cooked inside as well. Remove from oil and place on a paper towel-lined plate to drain off excess oil. Repeat for the remaining balls.

Make the gravy: In a medium bowl, add the soy sauce, dark soy sauce, vinegar, ketchup, chile sauce, black pepper and salt. Whisk to combine. Set aside.

In a large skillet, on medium-high heat, add the oil. After a minute, add the remaining green onions, bell pepper and garlic-ginger-chile mixture. Saute for 2 to 3 minutes. Make a cornstarch slurry by mixing the cornstarch and 1⁄2 cup water. Add the soy sauce mixture, cornstarch slurry and 1 cup water to the skillet. Mix to combine. Reduce the heat to medium-low and simmer for 2 to 3 minutes. The gravy is ready.

To assemble: In a serving bowl, add the gravy. Add the balls to the gravy, spooning the gravy on top to cover the balls. Garnish with green onions. Serve immediately with plain rice or vegetable fried rice.