It snowed a lot. So much. It’s still snowing and we’ve already had more than 20 inches of snow. Everything is closed. Roads, grocery stores, the gym, my yoga studio… you name it. All of my protein is frozen and I didn’t feel like eating leftover beef stew again.
And then popped up a recipe from Bon Appetit for Kung Pao Brussels sprouts. I had, for once, a bag of Brussels sprouts in the fridge and a pot of already cooked rice in the fridge. It was perfect – except for one thing – the recipe was going to be WAY TOO HOT. So I modified it.
Here’s what you need –
- 16 ounces of brussels sprouts, trimmed and cut in half
- 2 tbsp sesame oil
- 1 tbsp corn starch
- 1 tsp Sriracha
- 1/4 cup tamari
- 2 tsp apple cider vinegar
- 1 tbsp minced garlic
- 1/2 tsp ground ginger
- 1 tbsp sugar
- crushed peanuts, optional
Preheat the oven to 425 F. Cut the brussels sprouts in half and spread on a cookie sheet. Drizzle with 1 tbsp of the sesame oil. Sprinkle salt. Pop in the oven for 10 – 15 minutes, until starting to brown and slightly softened.
While the sprouts are cooking, mix the cornstarch with 1 tbsp of water.
In a small sauce pan, add the other tablespoon of sesame oil and heat on medium. Add the garlic and ginger. Cook for 1 – 2 minutes. Add the Sriracha and cook for another minute, stirring occasionally.
Add the tamari, vinegar, sugar and 1/3 cup of water. Bring to a boil then reduce heat and add the corn starch slurry. Mix and cook for another minute until thickened. Remove from the heat.
Remove the brussels sprouts from the oven and transfer to a bowl. Add the sauce and crushed peanuts.