Sweet-and-sour Brussels sprouts from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 247) by Joanne Chang and Karen Akunowicz

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Notes about this recipe

  • bernalgirl on November 19, 2025

    Two more from Myers+Chang at Home by Joanne Chang and Karen Akunowicz Wok-roasted lemongrass mussels with [rice instead of garlic toast], p. 189 This is very easy to put together although it didn’t rank among my favorites of our mussels recipes. This may have been user error — and fair warning for those cooking in a rush —the lemongrass mixture is wetter than I realized, and when I tossed it into the wok, the oil splashed up my arm. The mixture probably got more burnt than toasted while I tended to myself. So I may try this one again. Sweet-and-sour Brussels sprouts, p. 247 I was worried these would be too sweet even with cutting the sugar by 1/4 and the glaze seemed one-dimensional so I added fish sauce. The mint and pickled shallots round everything out beautifully. I’d happily make it again.

  • lorloff on March 27, 2021

    This came out great. Used the french carbon steel pan instead of the wok. There was more surface area for browning. Next time I will make it with the pickled shallots. It was delicious even without them. Doubled the sauce because we had more Brussels sprouts. We made this at the last minute and did not have time to do the advance preparation for the shallots. Highly recommended.

  • Kduncan on January 04, 2021

    We love the restaurant ones, so we decided to try making these at home. They came out very well (still not as good as the restaurant ones), and they don't take too much effort for a weeknight (though you do need to start the pickled shallots earlier in the day/night before). Will definitely be making these again.

  • anya_sf on November 04, 2019

    Delicious! I only used half the red pepper flakes and it was still plenty spicy for our taste. Don't reduce the hot and sweet sauce too much as it will thicken more as it cools; I did that and had to thin it with hot water. The amount of oil seemed excessive, so I reduced it to 4 Tbsp, which seemed sufficient.

  • Frogcake on October 08, 2018

    We loved this unique, tasty recipe for sprouts. I didn’t change the amount of sugar -the taste was to our liking. Served with turkey and all the fixings. Would make again.

  • Rutabaga on February 20, 2018

    These are quite tasty. I reduced the sugar by about one third, but would probably reduce it by half next time, as we prefer it less sweet. Otherwise, it's great!

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