Kung Pao Sprouts #hot
Vegan, Delicious, Fast
2 C Brussel Sprouts - cleaned/cut in half
Oil to roast, pinch salt flakes
1/2 C water
3 Tbsp Kecap Manis
2 Tbsp Black Vinegar
1 Tbsp Chinese rice wine
2 Tbsp Josh&Sue Harissa paste
1/2 Green Jalapeño diced finely
2 Tbsp Roasted peanuts - chopped
1 Tbsp Water/1 Tsp cornflour mixed into slurry
Bake or pan fry Sprouts for about 10mins with the oil, and get good colour/char on them.
Meanwhile: Prepare the sauce by adding all ingredients into saucepan and bring to boil - let reduce for a couple of minutes then add the cornflour slurry and stir a couple of minutes until thickened and shiny!
Toss the Sprouts with the roasted peanuts & Jalapeño until combined - then add in the sauce to coat well. Squeeze the lime all over and as always - taste and adjust prior to serving!
Leftover sauce can be used on rice, with protein or other veggies or even just an alternative stir fry sauce!!
Add in extra Chilli paste or flakes to suit your heat preferences!
We used Josh&Sue Harissa Paste for this batch and can highly recommend!! It’s 25% hotter than our Rose Harissa, but still so delish!