This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"Nothing is more reassuring, nothing is more true to the comfortable spirit of English occultism, than the smell of Brussels sprouts cooking." -Terry Pratchett
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 6 grams of fiber in each serving.
Servings: 4 | Serving size: 4 ounces Brussels sprouts
Cooking time: 30 minutes
This recipe can easily be multiplied and makes great leftovers.
|4 tsp.||low-sodium soy sauce or gluten-free tamari sauce|
|4 tsp.||sake or sweet white wine|
|4 tsp.||rice vinegar|
|16 ounces||Brussels sprouts (sliced in half lengthwise)|
|1 Tbsp.||sesame oil|
|2 cloves||garlic (minced)|
|2 Tbsp.||ginger root (peeled and minced)|
|2 large||green onions (cut fine crosswise)|
|1/4 cup||unsalted dry roasted peanuts (chopped coarsely)|
Place the soy sauce, sake, vinegar, honey, and cornstarch in a large bowl and whisk together. Place in the refrigerator to chill.
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.
Serving size: 4 ounces Brussels sprouts
|Calories 165||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 19g||6%|
|Dietary Fiber 6g||24%|
|Vitamin A 20%||Vitamin C 170%|
|Calcium 6%||Iron 10%|
|Vitamin K 227mcg||Potassium 569mg|