Brussels sprouts "gongbao"
6 servings
30 minutes
Brussels sprouts 'Gong Bao' is an amazing blend of Belgian classic and Chinese culinary passion. This recipe is inspired by the popular Sichuan dish 'Gong Bao', but instead of traditional chicken, roasted Brussels sprouts are used, becoming soft inside and crispy outside. The spicy, rich sauce with ginger, garlic, and chili paste gives the dish a vibrant, tangy flavor, while roasted peanuts add a nutty crunch. This dish is perfect as an unusual appetizer or a spicy side to a main course.
1
Preheat the oven to 220˚C. Mix Brussels sprouts and 4 tbsp of oil on a rimmed baking sheet, season with salt and pepper. Roast, stirring occasionally, until golden and tender, about 20-25 minutes. Set aside.
- Brussels sprouts: 900 g
- Sunflower oil: 5 tablespoon
- Coarse salt: to taste
- Ground black pepper: to taste
2
Meanwhile, mix cornmeal with 1 tablespoon of water in a small bowl until smooth.
- Corn flour: 1 tablespoon
3
Heat 1 tbsp of oil in a medium skillet over medium heat. Add garlic and ginger and sauté, stirring often, for about 2 minutes until golden brown. Add chili paste and sauté, stirring for about 2 minutes until the paste darkens. Add chili pepper, soy sauce, vinegar, and ½ cup of water and bring to a boil; stirring in corn flour. Simmer while stirring until the sauce starts to stick to the spoon, about 2 minutes. Let it cool slightly.
- Sunflower oil: 5 tablespoon
- Garlic: 3 cloves
- Grated ginger: 2 tablespoons
- Chili paste: 2 tablespoons
- Chile de arbol pepper (dried): 6 pieces
- Soy sauce: 1 glass
- Rice vinegar: 2 tablespoons
- Corn flour: 1 tablespoon
4
Mix Brussels sprouts with sauce and serve topped with peanuts.
- Brussels sprouts: 900 g
- Roasted peanuts: 100 g