LCBO Food & Drink Holiday 2020

REMAINS OF THE DAY

PORK, BRUSSELS SPROUTS & CHILI STIR-FRY

You won’t even recognize your leftover Brussels sprouts in this spicy dish! Can’t take the heat? No worries, just use half the sambal oelek. Also feel free to substitute pork with ground chicken if desired. 2 tbsp (30 mL) peanut or vegetable oil 1 lb (455 g) ground pork 2 tbsp (30 mL) garlic, finely sliced ⁄ cup (125 mL) salted peanuts, coarsely chopped 1 tbsp (15 mL) sambal oelek, or to taste 2 cups (500 mL) cooked Brussels sprouts, halved or quartered for large ones 2 tbsp (30 mL) soya sauce 1 tsp (5 mL) fish sauce (optional) 1 tbsp (15 mL) sesame oil ⁄ cup (125 mL) green onions, sliced ⁄ cup (60 mL) fresh cilantro, coarsely chopped Cooked egg noodles or rice for serving 1 In a large frying pan, heat peanut oil over medium-high heat. Add ground pork and

cook while breaking it up with a wood- en spoon. Cook until browned, about 10 minutes. 2 Lower heat to medium and add garlic, peanuts and sambal oelek. Cook for 2 minutes. 3 Add Brussels sprouts, soya sauce and optional fish sauce and cook for 4 minutes, stirring occasionally. 4 Add sesame oil, green onions and cilantro and stir just to heat through. Serve with noodles or rice and additional sambal oelek for more heat if desired. Serves 4

WHAT TO SERVE

Approach this dynamic stir-fry’s layers of flavour and spicy heat with a bottle of off-dry, fruity Riesling in hand. Thirty Bench Winemaker’s Blend Riesling VQA VINTAGES ESSENTIALS 24133, $22.95

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HOLIDAY 2020 FOOD & DRINK