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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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 162
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