Crispy Asian Brussels Sprouts
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
Brussels sprouts
1.77 oz
cornstarch
2.03 fl oz
soy sauce
1.01 fl oz
rice vinegar
1.06 oz
honey
2 cloves
garlic
0.35 oz
Ginger
1.01 fl oz
vegetable oil
0.18 oz
salt
0.18 oz
pepper
Directions
Step 1
Trim the ends of the Brussels sprouts and remove any outer leaves. Cut them in half.
Step 2
In a large bowl, combine the cornstarch, salt, and pepper. Toss the Brussels sprouts in the mixture until evenly coated.
Step 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the Brussels sprouts and cook for 8-10 minutes, stirring occasionally, until they are crispy and browned.
Step 4
In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, and grated ginger.
Step 5
Pour the sauce over the cooked Brussels sprouts and stir to coat them evenly. Cook for an additional 2-3 minutes, until the sauce has thickened slightly.
Step 6
Serve the Crispy Asian Brussels Sprouts hot as a side dish or as a main course with rice or noodles.
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0441 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 26.46 mg | 5.29% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.441 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 3.087 mg | 3.43% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0441 mg | 0.29% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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