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Name: Kung Pao brussels sprouts
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: asian
Ingredients: 6 cups brussels sprouts, quartered; 2 tsp olive oil; 2 tbps chopped scallions; 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp sugar; 1/4 cup water; 1 tsp cornstarch; 8 each dried chinese red chilis; 1/2 tsp crushed red pepper flakes, divided; 1/2 tsp pepper; 4 cloves garlic, minced; 1 tbsp fresh grated ginger; 1/4 cup peanuts

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INGREDIENTS

6 cups brussels sprouts, quartered
2 tsp olive oil
2 tbps chopped scallions
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1/4 cup water
1 tsp cornstarch
8 each dried chinese red chilis
1/2 tsp crushed red pepper flakes, divided
1/2 tsp pepper
4 cloves garlic, minced
1 tbsp fresh grated ginger
1/4 cup peanuts

Servings

INSTRUCTIONS

Preheat oven to 450

Toss Brussels sprouts with olive oil and place in single layer on baking sheet. Roast til tender and slightly crisp, @25 min. remove from heat and set aside.

While sprouts are cooking, whisk together scallions, soy sauce, rice vinegar, sugar, water & cornstarch in small bowl. Set aside.

Right before sprouts are done cooking, heat wok over med hi heat. Add chilis, 1/2 tsp red pepper flakes and pepper and cook til fragrant and toasted, stirring often, @ 2 min. Add peanuts, and cook 1 min til toasted. Reduce heat to med, add garlic and ginger and cook 1 min, taking care not to burn. Add cornstarch mixture to wok. Cook for 4-5 min til thickened, stirring occas. Add cooked sprouts and toss til hot and coated with the sauce. Season to taste for heat. (source- AND magazine 2018).

NOTES

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Kung Pao brussels sprouts

6 cups brussels sprouts, quartered 
2 tsp olive oil 
2 tbps chopped scallions 
1/4 cup soy sauce 
2 tbsp rice vinegar 
1 tbsp sugar 
1/4 cup water 
1 tsp cornstarch 
8 each dried chinese red chilis 
1/2 tsp crushed red pepper flakes, divided 
1/2 tsp pepper 
4 cloves garlic, minced 
1 tbsp fresh grated ginger 
1/4 cup peanuts

Preheat oven to 450
Toss Brussels sprouts with olive oil and place in single layer on baking sheet. Roast til tender and slightly crisp, @25 min. remove from heat and set aside.
While sprouts are cooking, whisk together scallions, soy sauce, rice vinegar, sugar, water & cornstarch in small bowl. Set aside.
Right before sprouts are done cooking, heat wok over med hi heat. Add chilis, 1/2 tsp red pepper flakes and pepper and cook til fragrant and toasted, stirring often, @ 2 min. Add peanuts, and cook 1 min til toasted. Reduce heat to med, add garlic and ginger and cook 1 min, taking care not to burn. Add cornstarch mixture to wok. Cook for 4-5 min til thickened, stirring occas. Add cooked sprouts and toss til hot and coated with the sauce. Season to taste for heat. (source- AND magazine 2018).

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Nutrition

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Serving Size: 1 Serving (298g)
Recipe Makes: 4 Servings

Calories: 162
Calories from Fat: 72 (44%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 891.8mg		31 %
Potassium 1351.9mg		36 %
Total Carbohydrate 17.4g		5 %
	Dietary Fiber 5.1g	21 %
	Sugars, other 12.3g
Protein 10.3g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 162

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