Pf Changs Brussel Sprout Recipes

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KUNG PAO BRUSSELS SPROUTS



Kung Pao Brussels Sprouts image

Liven up your roasted Brussels sprouts with a little POW! Kung pao.

Provided by Soup Loving Nicole

Categories     Brussels Sprouts Side Dishes

Time 35m

Yield 6

Number Of Ingredients 10

1 pound Brussels sprouts, halved
1 tablespoon olive oil
4 tablespoons reduced-sodium soy sauce
2 tablespoons chicken broth
2 tablespoons rice vinegar
2 tablespoons sambal oelek
2 tablespoons dry sherry
2 teaspoons cornstarch
¼ cup unsalted roasted peanuts
2 green onions, chopped

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
  • Toss the Brussels sprouts and olive oil together in a bowl and spread out on the prepared baking sheet.
  • Bake in the preheated oven until soft, about 20 minutes.
  • Meanwhile combine soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl. Whisk until smooth. Pour mixture into a large saucepan and cook over low heat until sauce is thickened and Brussels sprouts are done cooking. Add Brussels sprouts to saucepan and toss to coat with sauce. Return Brussels sprouts to baking sheet.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high heat.
  • Broil Brussels sprouts until browned, about 5 minutes. Garnish with peanuts and green onions.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 13.8 g, Cholesterol 0.1 mg, Fat 6.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 467.6 mg, Sugar 3.3 g

CHANG-STYLE BRUSSELS SPROUTS



CHANG-STYLE BRUSSELS SPROUTS image

Categories     Vegetable

Number Of Ingredients 6

1 pound fresh Brussels sprouts
1/4 pound thick-cut bacon
Butter (optional)
Sriracha hot sauce
Lime
Salt and pepper

Steps:

  • Directions 1. Preheat the oven to 400 degrees. 2. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. 3. Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat till crispy, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate. 4. Drain most of the fat from the pan and add the sprouts, cut-side down. Raise the heat to medium high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them and ?ip them over. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are. 5. Return the pan to the stovetop over medium heat. Stir in the bacon and, if you want, a pat or two of butter. Swirl till incorporated. 6. Place in a bowl. Add a few squirts of sriracha hot sauce, depending on how hot you like it, and a squeeze or two of fresh lime juice. Season with salt and pepper, if necessary. Serve with anything. * For Thanksgiving, toss a pound of sliced sprouts in a large bowl with 3 to 4 tablespoons of olive oil and a bit of salt. Place them cut-side down on baking trays and roast them in a 400-degree oven for about 15 minutes or until tender. Remove, and return them to the bowl. Toss with fresh lemon juice and toasted slivered almonds, or season as you would in the main recipe. Serve hot. Read More http://www.gq.com/blogs/the-q/2009/11/the-book-on-david-chang.html#ixzz1IVVZnVAf

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