Kung Pao Brussels Sprouts
Servings
4Serving size
4 ounces Brussels sproutsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 4 tsp. Sake (or sweet white wine) |
| 4 tsp. Rice Vinegar |
| 2 tsp.. Honey |
| 2 tsp.. Cornstarch |
| 1 quart Water |
| 16 ounces Brussels sprouts, raw (sliced in half lengthwise) |
| 1 Tbsp. Sesame oil |
| 2 clove Garlic, raw (minced) |
| 2 Tbsp. Ginger root, raw (peeled and minced) |
| 2 large Green onions (cut fine crosswise) |
| 1/4 cup Dry roasted peanuts (chopped coarsely) |
Instructions
Place the water in a saucepan fitted with a steamer basket over high heat. When the water boils, add the Brussels sprouts, cover, and steam for 10 minutes.
Place the sprouts in the marinade, toss well, and return to the refrigerator.
Place a large skillet in the oven and preheat to 375F.
When the oven comes to temperature, add the sesame oil to the pan and swirl to coat.
Add the garlic and ginger, stir, and return to the oven for 1 (one) minute.
Add the marinated Brussels sprouts (with all of the marinade) and return the pan to the oven.
Roast for 2 minutes, and stir.
Roast for 2 more minutes, then add the green onions. Stir and return to the oven for 2 more minutes.
Remove and serve immediately, topped with the chopped peanuts.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Asian food uses a lot of cruciferous vegetables: cabbages, broccoli, brussels sprouts, bok choy, and so on. This combination of brussels sprouts and kung pao sauce makes for a great side dish and one that is perfect either hot or cold.
The slight bitterness of the brussels sprouts goes perfectly with the sweet and umami flavors of the kung pao sauce. The best part is that it is low in sodium but big on flavor. Even better, there are 5 grams of fiber in each serving.