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BRUSSELS SPROUTS - Kung Pao Brussels Sprouts
Nb persons: 6
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Kung Pao Brussels Sprouts BON APPETIT Ingredients | |
2 pounds | Brussels sprouts, halved |
5 tablespoons | vegetable oil, divided |
Kosher salt | |
freshly ground black pepper | |
1 tablespoon | cornstarch |
3 | garlic cloves, finely chopped |
2 tablespoons | finely chopped peeled ginger |
2 tablespoons | hot chili paste, (sambal oelek) |
6 dried chiles de árbol, lightly crushed | |
½ cup | soy sauce |
3 tablespoons | sugar |
2 teaspoons | unseasoned rice vinegar |
⅓ cup | unsalted, roasted peanuts |
Instructions
Preheat oven to 425°. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.
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