42 OCTOBER 2020
HANDBOOKBrussels Sprouts with
Shrimp Sauce
ACTIVE 20 MIN; TOTAL 55 MIN
SERVES 2 TO 4Briny, umami-rich dried shrimp rehydrate
in hot chicken broth before cooking down
into a savory glaze in this quick side dish.
Sautéeing the brussels sprouts with
toasted garlic before simmering them in
the glaze adds flavor and color, resulting
in just-tender sprouts with a nice bite.20 dried large shrimp (about^1 / 4 oz.)
1 / 2 cup hot chicken broth or hot water
1 / 4 cup vegetable oil
6 medium garlic cloves, chopped
1 lb. brussels sprouts, trimmed and
halved, larger ones cut into
quarters
1 / 2 chicken bouillon cube
Kosher salt, to taste- Place shrimp in a small bowl, and add
broth. Let stand until shrimp are slightly
softened and rehydrated, about 40
minutes. - Heat vegetable oil in a large nonstick
skillet over medium-low. Add garlic, and
cook, stirring often, until fragrant and
softened, about 3 minutes. - Increase heat to medium-high, and add
brussels sprouts, cut sides down, in an
even layer. Cook, undisturbed, until
charred and golden brown on cut sides, 4
to 5 minutes. Stir and flip sprouts, and
cook, stirring occasionally, until outer
leaves are softened and turn bright green
and garlic is toasted, 2 to 3 minutes. Add
soaked shrimp mixture and chicken bouil-
lon cube, breaking up bouillon with a
spoon or spatula. Simmer, stirring often,
until sprouts are crisp-tender and shrimp
sauce loosely glazes them, 3 to 4 minutes.
Remove from heat, and season with salt
to taste. —JASON WANG
WINE Minerally, almost salty white: 2018
Tenuta di Fessina Erse Etna BiancoNOTE Dried shrimp are available at Asian
markets or online. Choose shrimp with a
pinkish hue for the freshest taste.Sprouts with Roots Jason Wang sharesthe evolution of a family-favorite dish.BORN A FOOD STALL in 2005, Xi’an Famous Foods is now a
small empire in New York, with 13 locations serving Western
Chinese dishes to legions of hungry fans. Jason Wang, who
runs the business with his father, David Shi, says that family
recipes and memories color many of the dishes they serve.
Those recipes and their stories are at the heart of their new
cookbook (at left). Take the brussels sprouts with shrimp
sauce: Wang’s mother first introduced him to sprouts, but
even her traditional dried shrimp sauce couldn’t entice her
young son to eat the mushy oversized vegetables. Years later,
he revisited the dish, using small sprouts cooked hot and fast
until crispy. Leaning on his mom’s wisdom, dried shrimp
still play a key role; their concentrated flavor seasons his dish
“without stealing the show,” as Wang puts it. All told, it’s a
quick, deeply savory dish that tells the story of their family’s
culinary journey and all the discovery, learning, and gratitude
along the way. —KELSEY YOUNGMANRECIPE FROM
XI’AN FAMOUS
FOODS
NEW YORK CITYMOST WANTEDphotography by GREG DUPREEFOODS
TYLING:
CHELSEAZ
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STYLING:
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OVER:^ COURTESY^ OF^ ABRAMS