Thai Stir-Fried Brussels Sprouts

Name: Thai Stir-Fried Brussels Sprouts
Total time: 25 min
Yield: 4
Cuisine: Thai cuisine
Ingredients: 1 Tbsp Spice World Chili Onion Crunch; 6 Tbsp Spice World Garlic; 3 oz Spice World Shallots; 4 Tbsp Spice World Easy Onion; 2 Tbsp Spice World Ginger; 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; ¼ cup sweet chili sauce; 1 Tbsp rice wine vinegar; 1 Tbsp fish sauce; 2 Tbsp lemongrass paste; 1 Tbsp cornstarch; 2 Tbsp canola oil; ½ cup fresh basil leaves; ½ cup fresh mint leaves

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

Spice World Garlic
- 6 Tbsp Spice World Ready-to-Use Garlic
Spice World Easy Onion
- 4 Tbsp Spice World Chopped Easy Onion
Spice World Ginger
- 2 Tbsp Spice World Squeezable Ginger
1 Tbsp Spice World Chili Onion Crunch
3 oz Spice World Shallots
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
¼ cup sweet chili sauce
1 Tbsp rice wine vinegar
1 Tbsp fish sauce
2 Tbsp lemongrass paste
1 Tbsp cornstarch
2 Tbsp canola oil
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 ends 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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Thai Stir-Fried Brussels Sprouts

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