Szechuan Brussels Sprouts with Chili Garlic Sauce
Created by Sue on April 5, 2013
- Servings: 3
- Prep Time: 10m
- Cook Time: 15m
- Recipe #8892
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
-
Step 1: Par cook brussels sprouts however you like. I steam mine for a few minutes until they soften but are not done.
-
Step 2: Mix sauce ingredients and set aside.
-
Step 3: Heat peanut oil in a large nonstick skillet (you won't really need a wok, but a wok pan is ok).
-
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).
-
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.
-
Step 6: Add sauce mixture and scallions to skillet and stir for a minute or so, just long enough to thicken the sauce.
-
Step 7: Serve with rice.
Nutritional Facts
- Serving Size: 1 (351.7 g)
- Calories 337.2
- Total Fat - 12.5 g
- Saturated Fat - 2 g
- Cholesterol - 1.1 mg
- Sodium - 1431.4 mg
- Total Carbohydrate - 51.9 g
- Dietary Fiber - 7.9 g
- Sugars - 17.5 g
- Protein - 8.8 g
- Calcium - 101.7 mg
- Iron - 3.3 mg
- Vitamin C - 149 mg
- Thiamin - 0.3 mg