Summarizing in a (pea) nut shell, you roast the sprouts, cook the sauce, coat the roasted sprouts, add the nuts and serve. I had one pound of sprouts, but made the full amount of sauce so I wouldn't screw it up. Then I ladled 3 TBL of the finished sauce onto the sprouts and tossed >> that was enough dressing for me. So be forewarned: do not just dump all the sauce on because it might be too too-ish. I didn't have the chiles de arbol, but the sambal was spicy enough. And although I heard Moyn's voice urging me to add MORE GARLIC, I cut back to one clove (rather than 3)...and that was just right for me.
I'm not crazy about rice so I served it over those ridiculously cheap Nissan ($1) chow mein noodles in the microwave package. Oh, and I couldn't find peanuts in the Black Hole That Is My Freezer, but pistachios filled that spot.
INGREDIENTS
2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de arbol, lightly crushed
1/2 cup soy sauce
1/2 C water
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
1/3 cup unsalted, roasted peanuts
RECIPE PREPARATION
Instructions
Preheat oven to 425 degrees. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20 to 25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.
https://www.bonappetit.com/recipe/kung-pao-brussels-sprouts
I'm not crazy about rice so I served it over those ridiculously cheap Nissan ($1) chow mein noodles in the microwave package. Oh, and I couldn't find peanuts in the Black Hole That Is My Freezer, but pistachios filled that spot.
INGREDIENTS
2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de arbol, lightly crushed
1/2 cup soy sauce
1/2 C water
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
1/3 cup unsalted, roasted peanuts
RECIPE PREPARATION
Instructions
Preheat oven to 425 degrees. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20 to 25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.
https://www.bonappetit.com/recipe/kung-pao-brussels-sprouts