Stir-Fried Brussels Sprouts With Umami Sauce

While shopping at the Farmer's Market a few days ago, I came across some Brussels sprouts that I couldn't resist.  They were the smallest I had ever seen and I was sure they would be a tender, mild tasting treat. Without a game plan, I thought maybe I'd simply roast them with some olive oil, garlic, salt and pepper as I have done many times before.

As lunchtime approached today, I realized I wanted to try something different. So I leafed through several cookbooks searching for an interesting recipe - one that called for ingredients I already had on hand.  In the True Food cookbook, I came across this recipe, stopping when I saw the word "umami".  Are you familiar with the term? Umami is a savory fifth taste {the other four being sour, sweet, salty and bitter}. 

This dish epitomizes the food served at True Food kitchen: fresh, light, and bursting with unusual flavors. It is one of the most unique vegetable dishes I have tasted and it's all about the Umami sauce. I would venture to guess that as long as you use small, young Brussels sprouts, anybody {Brussels sprouts lovers and haters} would devour this addictive dish.

{Whether you make a full umami sauce recipe or a half, you will have leftovers. Store in the refrigerator in an airtight container.  I think I will use my umami sauce for salmon {brushing the fillets with the sauce, topping with sliced lemon and roasting in parchment paper}.

Enjoy!

Stir-Fried Brussels Sprouts With Umami Sauce

1 t +1/2 t canola oil

1.5 lbs small, young Brussels sprouts, halved

2 garlic cloves, thinly sliced

1/3 c umami sauce

2 t freshly squeezed lemon juice

1/2 t freshly grated lemon zest

1/4 t salt

1/4 t freshly ground pepper

- and for the umami sauce

1/4 c apple cider vinegar

3 T tamari

1 c nutritional yeast flakes

8 garlic cloves, mashed

1/2 c olive oil

To make the umami sauce, process the first 4 ingredients in a food processor.  Slowly add the oil and process until combined. Set aside.

Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic and saute for 1 minute. Add 1/4 c water, cover and cook for 2 minutes, tossing to cook evenly. Remove the cover and stir in umami sauce, lemon juice and zest, salt and pepper. Continue to cook, stirring occasionally, until the sauce is thick.  Transfer to a serving bowl or plate and serve hot.

Source:  True Food cookbook