Created in partnership with Orlando Pride, these Thai Stir-Fried Brussels Sprouts are so tasty and come together quick with a Spice World kick! From OP soccer star Erin McLeod, this healthy snack or side dish is easy to make and even easier to eat—no sprout about it!
Serves: 4
Total Time: 25 minutes
Ingredients
1 serrano pepper
1 small red bell pepper
1 lb. Brussels sprouts
1 lime
½ cup shelled, roasted peanuts
¼ cup reduced sodium soy sauce
2 Tbsp water
1/4 cup sweet chili sauce
1 Tbsp rice wine vinegar
1 Tbsp fish sauce
2 Tbsp lemongrass spice paste
1 Tbsp Spice World Chili Onion Crunch Seasoning Blend
1 Tbsp cornstarch
2 Tbsp canola oil
6 Tbsp Spice World Ready-to-Use Minced Garlic
3 ounces Spice World Shallots
4 Tbsp Spice World Easy Onion
2 Tbsp Spice World Squeezable Ginger
½ cup fresh basil leaves
½ cup fresh mint leaves
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Instructions
Thinly slice serrano, bell pepper, and shallots. Trim the root end and quarter Brussels sprouts. Juice lime (2 tablespoons); crush peanuts. Whisk in a medium bowl: soy sauce, water, sweet chili sauce, vinegar, fish sauce, lemongrass, Spice World Chili Onion Crunch Seasoning Blend, and cornstarch.
Preheat a large sauté pan (or wok) on high. Add canola oil and swirl to coat. Add garlic, ginger, shallots, and serrano pepper. Cook 1–2 minutes, stirring constantly, until very fragrant; stir in bell pepper and Brussels sprouts.
Cook 1–2 minutes, stirring constantly, until vegetables begin to soften. Stir in soy sauce mixture and bring to a rapid boil. Cook 2–3 minutes, stirring often, until sauce thickens and sprouts are crisp tender. Stir in lime juice, basil, and mint. Top with peanuts; serve.
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