Great dish. I was a bit worried before I made this, thinking it might be a bit boring and bland. But, hey no! This was very yummy. I used cabbage instead of brussel sprouts which worked really well. I wouldn't replace the cilantro with parsley. The cilantro gives it the 'Wow' Factor'. I don't know what turbinado sugar is, so used brown sugar. When I make is again I will try halving the amount of sugar, as I felt the recipe doesn't need to be quite that sweet. Made and enjoyed for Aussie / Kiwi Swap 31 Aug 09
This was made as written except for subbing pine nuts for pecans
and broccoli rabe for brussels sprouts. The leftovers were used to
make an egg-type scramble for breakfast the next day. I wouldn't skip the cilantro either because
it makes all the flavors pop. Reviewed for Veg Tag/Jan.
My 12-yr old son yucked the recipe all the way home. He tried a small helping and dove in for seconds QUICK! We're tofu newbies and thought since we liked brussell sprouts this would be safe. We'll have to add this to our regular rotation! We didn't have cilantro... will certainly make sure we have on hand next time, may enjoy it even more!
This was really yummy, and will become one of my go-to meals. I loved the sweet and savory contrast. Served it over brown rice.
This is really, really good. Leaves you feeling light and satsified and it's a great combination of sweet and savory. I made it with broccoli instead of Brussels sprouts (flash steamed the broccoli before adding it to the pan) and I omitted the ginger because my girlfriend doesn't like it. I also added a lot of extra garlic.