After explaining the recipe to me, Jens gave a monologue about “maximum implementation, minimal implements.” He really likes minimizing the amount of dirtied utensils. I actually have gotten very exasperated at him as he strategizes about dishes and said, “Just dirty another butter knife, I’m the one who does the dishes and I don’t care!”

So as a preface to this dish, he wants to point out that if you plan ahead, all you’ll be dirtying is: 1 non-stick pan, 1 cutting board, 1 knife, 2 bowls (that you’ll be using to reserve things and eat from), 1 spatula, and 2 spoons. He’s sitting across from me looking very pleased with himself.

This feels very healthy. It’s tasty, but not mind-blowing, but I thought I’d post it anyway because maybe someone will have suggestions on how to improve it. I actually prefer it when blogs post things that aren’t perfect-awesome-mindblowing because it makes them more approachable rather than aspirational.

Jens claims it’s sort of Chinese but I pointed out to him that A) Chinese people usually eat white rice and B) brussels sprouts don’t seem very Chinese to me. I guess if you think of them as stand-ins for Napa cabbage?

For the recipe, read more »