Kung Pao Brussels Sprouts
Servings: 4
Total Time: 30 minutes
Ingredients
2 pounds brussels sprouts
2 TBSP peanut oil
1/4 tsp salt
1/4 tsp pepper
1/2 cup soy sauce
1 TBSP + 1 tsp sesame oil
4 TBSP rice vinegar
2 TBSP honey
4 medium garlic cloves, minced
1 tsp red pepper flakes
1/2 cup water
2 TBSP cornstarch
1/2 cup roasted peanuts
4 green onions, thinly sliced
3 cups steamed white rice
Directions
1. Preheat the oven to 400°F. Cut the ends off the brussels sprouts and remove the outer leaves. Cut the brussel sprouts in half lengthwise. Add the sprouts to a bowl with the peanut oil, salt, and pepper and toss to coat. Place the sprouts in a single layer on a rimmed baking sheet and roast in the preheated oven until lightly browned, about 15 minutes. Transfer the sprouts to a large bowl and set aside.
2. Add the soy sauce, sesame oil, vinegar, honey, garlic, and red pepper flakes in a bowl to a wok or saucepan over medium heat. Stir and bring to a boil then reduce heat to medium-low.
3. In a small bowl combine the water and cornstarch until cornstarch is fully dissolved. Stir the cornstarch mixture into the sauce and continue to cook until sauce is thickened, about 3 minutes.
4. Pour the sauce into the bowl with the brussels sprouts and sprinkle on the peanuts and green onion. Toss to combine and serve over steamed rice.
2. Add the soy sauce, sesame oil, vinegar, honey, garlic, and red pepper flakes in a bowl to a wok or saucepan over medium heat. Stir and bring to a boil then reduce heat to medium-low.
3. In a small bowl combine the water and cornstarch until cornstarch is fully dissolved. Stir the cornstarch mixture into the sauce and continue to cook until sauce is thickened, about 3 minutes.
4. Pour the sauce into the bowl with the brussels sprouts and sprinkle on the peanuts and green onion. Toss to combine and serve over steamed rice.
