Ingredients
- 12 ounces Brussels sprouts (trimmed, halved and par-boiled or half-steamed)
- 1 tablespoon peanut oil
- 1/2 large white onion, chopped
- Fresh sliced thai red chiles (optional, depending on heat level you want)
- 1 tablespoon minced garlic
- FOR THE SAUCE
- 1/4 cup ketchup (or Heinz chili sauce not thai)
- 2 tablespoons rice wine
- 2 tablespoons soy sauce
- 2 teaspoons sugar (or honey or Splenda)
- 1/2 teaspoons salt
- 2 tablespoons cornstarch
- 1 teaspoons sriracha sauce
- 1 teaspoon oil (toasted sesame oil)
- OTHER
- 2 scallions, sliced
- 1/2 cup broth (chicken or vegetable)
How to Make
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Step 1: Par cook brussels sprouts however you like. I steam mine for a few minutes until they soften but are not done.
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Step 2: Mix sauce ingredients and set aside.
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Step 3: Heat peanut oil in a large nonstick skillet (you won't really need a wok, but a wok pan is ok).
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Step 4: Add onions to the pan, then after a minute or so, add the brussels sprouts, garlic, and sliced chiles (if you don't have adequate kitchen ventilation just add the chilies in the sauce mixture because stir-frying chilies puts off volatile oils and you might clear the whole house of people in 30 seconds flat).
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Step 5: Cook brussels sprouts for a few minutes to give them some color, then add the chicken broth to the pan and cook until they get as tender as you want them.
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Step 6: Add sauce mixture and scallions to skillet and stir for a minute or so, just long enough to thicken the sauce.
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Step 7: Serve with rice.
We hope you enjoy this recipe!
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