Cashew Brussels Sprouts
Pan seared brussels sprouts and toasted cashews in a sweet and spicy Asian-style sauce served with steamed rice.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1 cup vegetable stock
- 3 TBSP soy sauce
- 4 garlic cloves, minced
- 1/4 tsp ground fennel seeds
- 1 tsp rice vinegar
- 1 TBSP raw honey
- 1 TBSP natural creamy peanut butter
- 1/2 tsp red pepper flakes
- 2 tsp cornstarch
- 1 cup cashews
- 1 TBSP peanut oil
- 1 pound brussels sprouts, trimmed, outer leaves removed and halved
- 1 tsp sesame oil
- 4 green onions, sliced into 1/2-inch pieces
- steamed rice for serving
Cool Tools For Your Kitchen
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T-Fal Nonstick Jumbo Wok - SEE ON AMAZON
OXO Good Grips Wooden Spatula - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Benriner Japanese Mandoline - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Rubbermaid 3-Piece Produce Saver Containers - SEE ON AMAZON
Utopia Pre-Seasoned Cast-Iron Skillet - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE MORE
Directions
- Whisk together the vegetable stock, soy sauce, garlic, fennel seeds, vinegar, honey, peanut butter, red pepper flakes and cornstarch in a bowl until thoroughly combined then set aside.
- Heat a wok or large nonstick pan over medium heat. When the pan is hot toast the cashews, stirring often, until lightly browned and fragrant, about 2 minutes. Transfer toasted cashews to a plate and set aside.
- Add the oil to the now empty wok and tilt the pan to coat evenly. Increase the heat to medium-high and when the oil is hot add the brussels sprouts in a single layer. Let the brussels sprouts cook without moving them until charred on one side, 4 to 5 minutes. Stir the brussels sprouts and cook for about 3 more minutes, stirring occasionally.
- Pour the sauce into the pan with the brussels sprouts and stir to combine. Cook, stirring occasionally, until sauce thickens a bit, about 2 minutes. Take the pan off the heat and stir in the sesame oil, toasted cashews, and green onion. Serve over steamed rice.
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