Asian Fried Sweet And Spicy Brussels Sprout With Snap Peas
This can be made without the snap peas or with other green crunchy veggies.
8 to 10 Brussel sprouts, ends trimmed and sliced in half.
6 snap peas.
1 Tablespoon freshly grated ginger.
1 Tablespoon sesame oil.
1 Tablespoon olive oil.
3 Tablespoons soy sauce.
1 to 2 teaspoon Chilli flakes (all depending how hot you want it)
Black and white Sesame seeds
¼ cup chicken broth or white wine
1/4 cup honey
In a large pan, over medium to high heat, add both sesame and olive oil with the grated ginger and Chilli flakes. (Can also add black pepper here).
Once oils are heated and ginger starts to bubble add Brussels sprouts and snap peas. Shake pan to evenly distribute Brussels sprouts and add soy sauce. Cook for about 10 minutes, once Brussels sprouts begin to caramelize and turn a golden brown you can deglaze the pan with your broth or white wine…just need a splash. Cook another 2-3 minutes, shaking pan a few times.
Add honey and a few sprinkles of sesame seeds, cook another 2-3 minutes or until Brussels sprouts are tender and taste good.
You can add more soy sauce, honey or red pepper flake prior to serving. Remember adjust amount of ingredients according to your taste (more spicy or sweeter).