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Brussels SproutsKung Pao Brussels Sprouts
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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!
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Brussels SproutsKung Pao Brussels Sprouts
Serves 8
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!
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