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Preheat oven to 400°F. If using a grill, preheat it to medium-high. Discard the outer leaves of the Brussels sprouts and trim the bottom of the stems. Slice them in half and lay them in a single layer on a non-stick or lined baking sheet. Drizzle a couple tablespoons of extra virgin olive oil over the sprouts, sprinkle with some salt and.
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Instructions. Preheat oven to 400 degrees F (200 C). Remove tough ends of the Brussels sprouts and halve them. Try to keep them evenly sized; quarter very large ones if necessary. Place Brussels sprouts and onion onto a baking sheet. Add olive oil, salt, and pepper.
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Grate the garlic and ginger. Chop the fresh green onions and reserve the green parts for garnish. Chop the peanuts into large pieces. Heat 2 tablespoons of oil in a pan over medium heat. Add the cleaned Brussels sprouts and cook for 5 to 7 minutes until golden brown. Remove the sprouts from the pan and set aside.
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Preheat oven to 400 degrees. Cut off brown ends of Brussels sprouts and cut in half. Then toss with olive oil and arrange them in a single layer on 1 or 2 baking sheets. Roast for 25-30 minutes, until crisp on the outside and tender on the inside. Mix cornstarch and 1 tablespoon of water in a small bowl until smooth.
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In a large cast iron skillet or sauté pan, heat the oil over high heat. Sauté 3-5 minutes on each side until well browned and slightly charred. Turn off heat and toss the sprouts with Kung Pao Sauce. In a small bowl, combine the sour cream, ranch and wasabi. Drizzle over the top or serve along side for dipping.
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In a pan, heat remaining oil over medium heat. Add ginger, garlic, and green onion. Cook for 1 minute. Add red chile paste, chiles, soy sauce, 3 tablespoons sugar, rice vinegar, and 1/2 cup water to pan. In a small bowl, mix cornstarch with the 1 1/2 tablespoons water. Add to pan.
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ROAST BRUSSELS SPROUTS. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper and position an oven rack to the center position. In a bowl, drizzle 2 tablespoons olive oil over the Brussels sprouts and toss them with a pinch of salt. Spread the Brussels sprouts over the baking sheet.
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In a small bowl, whisk together the ginger, soy sauce, rice vinegar, chinkiang vinegar, and red chili paste. In a large skillet, heat the vegetable oil over medium high heat. Place the brussels sprouts in the pan and toss to coat them in the oil. Sear the brussels sprouts, undisturbed for 2-3 minutes before stirring.
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REMOVE the tip of the stem of the brussels sprouts, then slice in half and set aside. COMBINE all sauce ingredients, set aside. ON THE STOVE. HEAT a wok as hot as possible, then add 1/2 cup peanut oil and long yao. ADD the brussels sprouts and sear for 2.5 minutes undisturbed, then toss and saute for an additional 2 minutes.
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Instructions. Cut the stems and halve brussels sprouts. Coat with olive oil and bake at 400 F for 30 mins. At the 15 min mark, toss the brussels sprouts a bit to ensure they cook evenly. Mix Chinese black vinegar, light soy sauce, Shaoxing wine, granulated sugar, salt, and cornstarch in a bowl. Beat so the cornstarch is mixed in evenly.
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In a small mixing bowl, whisk soy sauce, water, black vinegar, hoisin sauce, sugar, ground Sichuan peppercorn, ginger, and cornstarch. Set aside. In a non-stick saucepan, warm sesame oil, add garlic and dried chili flakes, and cook for 10 seconds, then pour in the soy mixture made previously.
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Turn the oven to 460 degrees F and "oven fry" the Brussels for 20 minutes. Then flip the Brussels and place back in the oven for 10 minutes, or until very crispy and dark (but not burnt.) Meanwhile, add the sesame oil, garlic, ginger, and chiles to a small skillet. Place over medium-high heat and sauté for 2 minutes.
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Add the Brussels sprouts and sauté 7-8 minutes or until al dente, stirring occasionally. Season with salt and black pepper. In a small bowl, whisk together the stock and corn starch until dissolved. Whisk in the soy sauce, vinegar, sugar, chilies or red pepper flakes, sesame oil, garlic and ginger until combined.
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Step 3. Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook.
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Bonefish Kung Pao Brussel Sprouts Recipe. Creating a Bonefish Grill-style Kung Pao Brussels Sprouts dish involves a blend of sweet, spicy, and savory flavors, bringing a unique twist to this popular vegetable. The key elements include crispy Brussels sprouts, a sweet and sour sticky Chinese sauce, and a garnish of roasted peanuts and scallions..
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Mix all sauce ingredients in a bowl. Add the brussels sprouts and dried chillies to the prepared sauce. Air fry at 380°F for 8-10 minutes. Add peanuts and air fry for 1 more minute. Take out the brussels sprouts in a bowl. Garnish with sesame seeds, red pepper flakes, and more roasted peanuts.
