Thai-Inspired Sweet & Spicy Brussels Sprouts With Cashews
YIELDS
2 mains or 4 sides
PREP TIME
COOK TIME
TOTAL TIME
- 1.5 lbs Brussels sprouts
- 1 cup Thai sweet chili sauce
- 1 Tbs Whole grain mustard
- 1 Tbs Yellow mustard powder
- 1 Tbs Soy sauce or tamari
- 1 Tbs Rice vinegar
- 1–2 Tbs Neutral cooking oil
- 1/2 cup Raw whole cashews
- 1/2 cup Dried apricots, slivered
Directions
1. Remove any yellow leaves from the Brussels sprouts. Bring a pot of salted water to boil and blanch the Brussels sprouts, whole, for 2–3 minutes.
2. Meanwhile, combine sweet chili sauce, mustard, mustard powder, soy sauce (or tamari) and rice vinegar in a jar. Combine and set aside.
3. Once Brussels sprouts are blanched, run cold water over them to stop them from cooking further.
4. Heat your neutral oil in a large skillet over medium to high heat. While the oil is heating, remove the ends of the Brussels sprouts and half them length wise.
5. Once the oil is hot, add the sprouts to the pan. Since they are already cooked, this step just crisps them and adds a nice light char. Fry the sprouts for a few minutes, turning frequently to avoid burning. Once evenly fried, stir in your sauce and toss to coat. (You’ll probably have extra sauce, which can be stored in the fridge for another batch).
6. Remove from heat, garnish with raw cashews and dried apricots, and enjoy while it’s hot.
7. In this picture above, I used “organic unsulphured” apricots which explains their brown color. At the restaurant, their apricots are bright orange, which does have an aesthetic appeal. Your choice 😉
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Photo: Mette Van Der Linden via Unsplash; R. Coker
