This was a bit of an experiment, but I think it worked out pretty well. In winter I really enjoy baking things in the oven, so I decided to do that with these vegies instead of the more obvious stir-frying option.
All quantities are wildly approximate, and are what I used to make three parcels. Adjust as you see fit!
- 18 small brussels sprouts, cleaned and halved
- small packet of fried tofu, sliced
- 6 shiitake mushrooms, sliced (I used dry ones that I’d soaked beforehand)
- 1″ piece of ginger, cut into thin slices or matchsticks
- 3 cloves of garlic, thinly sliced
If you’re soaking your mushrooms like I did, make sure you give them long enough, and there’s no need to squeeze them too hard to get the excess juice out; a bit of liquid won’t hurt at all and might help. (My version was a bit too dry from getting this wrong.)
I divided the ingredients into three little parchment-paper parcels. Then to each one I added a slosh each of:
- oyster sauce
- light soy sauce
- sesame oil
I folded the parchment parcels closed and bunged them in the oven at about 200C for half an hour.
They’re done when you can stick a fork in the brussels sprouts. To serve, just up-end the parcel over some rice — we used black (“forbidden”) rice because we’re really into that lately.
It was great to have almost no cleanup (except the rice cooker, which isn’t as non-stick as it used to be and needed a good soak). I’ll definitely be doing this again, if I can think of other good combinations to go in the parcels.