Cashew Brussels Sprouts
Servings: 4
Total Time: 30 minutes
Ingredients
1 cup vegetable stock
3 TBSP soy sauce
4 garlic cloves, minced
1/4 tsp ground fennel seeds
1 tsp rice vinegar
1 TBSP raw honey
1 TBSP natural creamy peanut butter
1/2 tsp red pepper flakes
2 tsp cornstarch
1 cup cashews
1 TBSP peanut oil
1 pound brussels sprouts, trimmed, outer leaves removed and halved
1 tsp sesame oil
4 green onions, sliced into 1/2-inch pieces
steamed rice for serving
Directions
1. Whisk together the vegetable stock, soy sauce, garlic, fennel seeds, vinegar, honey, peanut butter, red pepper flakes and cornstarch in a bowl until thoroughly combined then set aside.
2. Heat a wok or large nonstick pan over medium heat. When the pan is hot toast the cashews, stirring often, until lightly browned and fragrant, about 2 minutes. Transfer toasted cashews to a plate and set aside.
3. Add the oil to the now empty wok and tilt the pan to coat evenly. Increase the heat to medium-high and when the oil is hot add the brussels sprouts in a single layer. Let the brussels sprouts cook without moving them until charred on one side, 4 to 5 minutes. Stir the brussels sprouts and cook for about 3 more minutes, stirring occasionally.
4. Pour the sauce into the pan with the brussels sprouts and stir to combine. Cook, stirring occasionally, until sauce thickens a bit, about 2 minutes. Take the pan off the heat and stir in the sesame oil, toasted cashews, and green onion. Serve over steamed rice.
2. Heat a wok or large nonstick pan over medium heat. When the pan is hot toast the cashews, stirring often, until lightly browned and fragrant, about 2 minutes. Transfer toasted cashews to a plate and set aside.
3. Add the oil to the now empty wok and tilt the pan to coat evenly. Increase the heat to medium-high and when the oil is hot add the brussels sprouts in a single layer. Let the brussels sprouts cook without moving them until charred on one side, 4 to 5 minutes. Stir the brussels sprouts and cook for about 3 more minutes, stirring occasionally.
4. Pour the sauce into the pan with the brussels sprouts and stir to combine. Cook, stirring occasionally, until sauce thickens a bit, about 2 minutes. Take the pan off the heat and stir in the sesame oil, toasted cashews, and green onion. Serve over steamed rice.
