Recipe by Alexandra Caspero, MA, RD
Serving size: 1 ½ cups
6 cups quartered Brussel Sprouts
2 teaspoons olive oil
2 tablespoons chopped scallions
¼ cup Kikkoman®️ Less Sodium Soy Sauce
2 tablespoons Kikkoman®️ Rice Vinegar
1 tablespoon sugar
¼ cup water
1 teaspoon cornstarch
8 dried Chinese red chilis
½ – ¾ teaspoon crushed red pepper flakes, divided
½ teaspoon ground black pepper
3 tablespoons peanuts
4 cloves garlic, minced
1 tablespoon fresh grated ginger
Cooking instructions: Preheat oven to 450°F. Toss Brussels sprouts with olive oil and place in a single layer on a baking sheet. Roast until tender and slightly crisp, about 25 minutes. Remove from heat and set aside.
While sprouts are cooking, whisk together scallions, soy sauce, rice vinegar, sugar, water and cornstarch in a small bowl. Set aside.
Right before the sprouts are done cooking, heat a wok over medium-high heat. Add chilis, ½ teaspoon red pepper flakes and black pepper and cook until fragrant and toasted, stirring often, about 2 minutes. Add peanuts and cook another minute until toasted. Reduce heat to medium, add garlic and ginger and cook another minute, taking care not to burn. Add cornstarch mixture to the wok. Cook for 4-5 minutes until thickened, stirring occasionally.
Add cooked Brussels sprouts and toss until hot and coated with the sauce. Season to taste for heat. If more is desired, add additional ¼ teaspoon red pepper flakes.
(Nutrition Per Serving: 153 calories, 6 g total fat, 1g saturated fat, 632mg Sodium, 20g carbohydrate, 6g fiber, 7g sugar, 8g protein)