Sweet Thai Chile Brussels Sprouts Recipe
shredded cabbage / carrot
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Ingredients
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Vegetables
Sauce
Garnish
Method
Preparation of Brussels Sprouts
- 1
Trim and Halve
Trim the ends off the Brussels sprouts and remove any yellow or damaged leaves. Cut each Brussels sprout in half lengthwise.
- 2
Blanching
Bring a pot of salted water to a boil. Add the halved Brussels sprouts and blanch for about 3-4 minutes. Drain and transfer to an ice bath to stop the cooking process.
Mixing Vegetables
- 3
Combine Cabbage and Carrots
In a large bowl, combine shredded cabbage and shredded carrots. Set aside while you prepare the sauce.
Making the Sauce
- 4
Combine Sauce Ingredients
In a small bowl, whisk together the sweet Thai chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
Combining Everything
- 5
Toss Brussels Sprouts
In a large skillet over medium heat, add the blanched Brussels sprouts. Pour the sauce over the Brussels sprouts and cook for 5-7 minutes until heated through and slightly caramelized.
- 6
Serving
- 7
Garnish and Serve
Transfer the mixture to a serving dish. Sprinkle with sesame seeds and chopped green onions before serving.