This Asian-inspired brussels sprouts dish is filled with bold flavors of coconut, sesame, peanut, and chili!
Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Dietary Preferences
Vegan
Gluten-Free
Ingredients
1 bag Ocean Mist Farms Brussels sprouts halves
2 teaspoons toasted sesame oil, divided
1 ½ teaspoons cornstarch
¼ cup low-sodium vegetable broth
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon coconut sugar
1 teaspoon chili paste
1 large clove garlic, minced
2 teaspoons fresh grated ginger
½ cup shelled edamame
¼ cup unsalted peanuts
2 tablespoons chopped scallions
1 teaspoon sesame seeds
2 cups cooked jasmine rice or 1 bag Ocean Mist Farms cauliflower rice
Directions
Cook Brussels sprouts halves in the microwave for 3-4 minutes or until fork tender. Let stand for 1 minute before opening the bag.
Whisk together cornstarch, broth, soy sauce, vinegar, coconut sugar and chili paste in a small saucepan until smooth. Stir in garlic and ginger.
Bring to a simmer over medium-low heat, stirring, until sauce comes to a boil, about 2 minutes. Lower to a simmer and cook until thickened, about 2-3 minutes.
Remove from the heat and allow to cool slightly. Add the sauce to the bag of brussels sprouts, seal the bag and toss to combine. Serve the brussels sprouts over jasmine rice topped with edamame, peanuts, sesame seeds and scallions.
For a low-carb option, cook 1 bag Ocean Mist Farms cauliflower rice in the microwave for 3 minutes. Let stand for 1 minute before opening the bag. Season with salt to taste and serve in place of the rice.
