Kung Pao Brussel Sprouts
Doesn’t this sound good.
I followed the recipe exactly.
It should be called Kung Waooooooooo Hot.
It was so hot I could barely eat it.
This is the changed edible recipe.
For those who like it really hot, look at the February 2015 edition of Bon Appetite.
2 pounds of brussel sprouts
2 tablespoons canola oil
Slightly season with salt and pepper. Do not use alot of salt because there is soy sauce in the rest of the recipe.
1 tablespoon cornstarch
One tablespoon water
One tablespoon sesame oil
3 cloves minced garlic
2 tablespoons minced ginger
2 tablespoons hot chili paste
1/4 cup low sodium soy sauce
3 tablespoons sugar
2 teaspoons rice vinegar
1/2 cup water
1/3 cup unsalted peanuts
You can use the hot dried chiles de arbol that was in the original recipe but this was hot enough for me without them.
I used two peppers as a garnish.
Preheat the oven to 425 degrees.
Toss the brussel sprouts with the oil, salt and pepper.
Roast for about 20 minutes, turning once.
Mix the cornstarch with the 1 tablespoon of water and set aside.
Heat the sesame oil in a pan and add the garlic and ginger and cook for a couple of minutes.
Add the chili paste and cook for two more minutes.
Add the soy sauce, sugar, vinegar and 1/2 cup water and bring to a boil.
Let this reduce a little.
Stir in the cornstarch mixture.
Continue cooking and stirring until the sauce starts to thicken.
Taste the sauce, it may need more soy sauce.
The sauce does thicken as it sits.
Add the brussel sprouts and make sure they are coated with the sauce
Add the peanuts on top.
I served this over the leftover egg roll filling.