Red-cooking is a Chinese braising or stewing technique; most of what I know about it I've learned from Ellen & John Schrecker's "Mrs. Chiang’s Szechwan Cookbook" (Harper & Row, 1976) and Fuchsia Dunlop's "Land of Plenty" (W. W. Norton, 2003).
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<br />It's usually hunks or chunks of meat that get red-cooked, or slabs of tofu imbued with pork, but I thought I'd like to try a version with brussels sprouts. The challenge was to get depth of flavor in the relatively short time the sprouts would take to cook through.
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<br />The dish tastes best hot, so instead of putting it out on the table with other dishes, family-style, I served it as a separate course, with a scallion bread.
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