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Brussels SproutsKung Pao Brussels Sprouts
Serves 8 |
Inspired by the classic dish and just as tasty.
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Ingredients:
| 2 lb Brussels sprouts, halved |
| 3 tablespoons vegetable oil |
| 1 tablespoon cornstarch |
| Water |
| 1 tablespoon sesame oil |
| 3 cloves garlic, minced |
| 2 tablespoons fresh ginger, minced |
| 2 tablespoons hot chili paste |
| 1/3 cup soy sauce |
| 2 tablespoons sugar |
| 2 teaspoons rice vinegar |
| 1 teaspoon red pepper flakes |
| 1/3 cup unsalted peanuts, roasted |
Directions:
- Preheat oven to 425° F.
- Place the Brussels sprouts in a mixing bowl. Pour the vegetable oil over top and toss to coat. Transfer the on Brussels sprouts to a rimmed baking sheet.
- Place the baking sheet into the over and roast for 20-25 minutes, until softened and browned.
- Stir together the cornstarch and 1 tablespoon of water in a small bowl, stir until smooth.
- Pour the sesame oil into a saucepan and bring to medium heat. Once hot, add the garlic and ginger, cook for 2 minutes stirring often, until the garlic is golden brown.
- Pour the chili paste into the skillet and cook for 2 minutes, stirring often. Pour the soy sauce, sugar, rice vinegar, red pepper flakes and 1/2 cup of water into the skillet and bring to a boil. Stir in the cornstarch and let simmer for 2 minutes.
- Place the Brussels sprouts into the skillet and toss to coat.
- Spoon the Brussels sprouts onto serving plates and sprinkle the peanuts over top. Enjoy!
| Cooking Method: | Roast |
| Course: | Side |
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