Description

Brussel sprouts, trimmed and sliced in half before a quick steam, then lightly coated in cornstarch and fried until crispy. Finally, tossed in a sweet-spicy glaze and finished with the optional garnish of crushed peanuts and cilantro.

Ingredients

Scale

12 oz (340g) Brussels sprouts, trimmed and halved

3 tbsp cornstarch (sub rice flour or ground flaxseed)

1/3 cup (8cl) Olive oil (sub avocado oil)

Crushed roasted peanuts to garnish

Cilantro for garnish

Sriracha-Honey Glaze:

4 tbsp Honey

3 tbsp Sriracha sauce

1 tbsp Soy sauce (sub tamari)

1/2 tsp garlic powder

1/2 tsp onion powder

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Instructions

Make the Sriracha-Honey Glaze

In a large bowl, combine the honey, Sriracha, soy sauce, and garlic and onion powder. Mix thoroughly until all the liquids have combined. Set aside for later use as a glaze for the brussel sprouts.

Prepare the garnishes

Crush the roasted peanuts with a muddler or rolling pin. Set aside in a small bowl. Chop the cilantro and set aside in a separate small bowl.

Steam the brussel sprouts

Trim and halve the brussel sprouts. Boil or steam them in one large batch for between 4-5 minutes. Remove them from heat and allow them to dry completely.

Coat the brussel sprouts in cornstarch and fry them in olive oil

Toss the dry, steamed or boiled brussel sprouts in corn starch, or another thickener like rice flour or ground flaxseed. Place a large pan over medium heat and add the oil. When the oil heats up, add the sprouts until they are crispy and golden.

Add the glaze to the brussel sprouts

While the sprouts are just finished getting crispy and golden in the pan, stir in the Sriracha honey glaze until all of the vegetables are well coated.

Garnish and serve

Remove the sprouts from the pan and transfer them into a serving bowl. Top with the crushed peanuts and chopped cilantro and if desired, a lime wedge or two. Serve immediately.

Notes

Cornstarch substitutes: Rice flour or ground flaxseed can also work to create that thin coating that helps the brussel sprouts crisp up

Oil Temperature: Make sure the pan is nice and hot and the oil is almost bubbling before adding any of the brussel sprouts. If they’re sitting over heat too long before crisping up, they’ll get mushy and soft in the middle.

Serving Suggestions: This dish works wonderfully as a side, but it’s also a quick and easy appetizer if you have a hungry crew who can’t wait for dinner to be ready.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Side
Method: Frying
Cuisine: Asian American