Korean Gochujang Stir-Fried Brussels Sprouts
, Serves 8
Brussels sprouts seared in a hot skillet, then glazed in a sweet, spicy gochujang sauce and topped with peanuts.
| 120 ml Korean gochujang sauce (vegan/gluten-free) | Mix sauce, taste & adjust | Add shallot & sauce, stir-fry 1-2 min | Garnish with crushed peanuts | |
| 1 Tbsp sesame oil (for the sauce; or water) | ||||
| 80 ml coconut aminos (for the sauce) | ||||
| 2-3 Tbsp maple syrup | ||||
| 1 pinch sea salt | ||||
| 1 1/2 Tbsp chili garlic sauce | ||||
| 1 Tbsp sesame or avocado oil (for the pan; or water) | Sear sprouts in oil, toss with aminos | Cover 2 min, then stir-fry 2 min | ||
| 7 heaped cups / 600 g halved Brussels sprouts | ||||
| 45 ml coconut aminos (for the sprouts) | ||||
| thinly sliced shallot or green onion (optional) | ||||
| chopped roasted salted peanuts (optional) |
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