Excellent!
I absolutely loved this recipe! It is a new favorite among my entire family who usually can't agree on a meal. I did substitute asparagus for the brussel sprouts simply because I cannot stand brussel sprouts. After the first time I made it everyone wished there was more "sauce" to coat the rice (we serve it in bowls) so I now add 50% more of the soy sauce, vinegar, sugar and water in step 4.
I've started slicing my B-sprouts because I'm too impatient to wait for those little "cabbages" to cook through. A helpful method is to cut off the stem, slice the "cabbage" in half, then lay the cut sides down and slice thinly. Doesn't take long-- and saves your hands from that crazy B-sprout spinning!
WenDee---I used 1 red jalepeno. I'm not sure if it's the same thing as a red chili pepper but it gave it a little added heat especially since I used some of the seeds. I think people may be overlooking this recipe because of the brussel sprouts. I didn't think I liked brussel sprouts before this recipe and it's completely changed my mind about this little gem of a veggie!
i made this dish this evening~~very very good!!!! i wish i would have thought to use the food processor~~however...i have a question!!! juliew81--did you have the red fresh red chili pepper!!?? my store didnt have them so i didnt have the heat with this recipe!!! however--it was still a "KEEPER"!!!!! or if there is anyone else that has made this please let me know!!!