ARCHIVE | KUNG PAO BRUSSELS SPROUTS
HACCP rules:
Prep Time:
Yield
Shelf Life
- 1 1/2 ozSausage – Chicken, Pattiesrecipe1/4″ piecessee photo
- 6 ozbrussels sproutswashedtrimmedhalvedNOTE*
- 3 eachchile de arbol, driedARCHIVE | KUNG PAO BRUSSELS SPROUTS
- 1 1/2 flozSauce – Kung PaorecipeARCHIVE | KUNG PAO BRUSSELS SPROUTS
- 1/2 tbsproasted salted peanutsroughly chopped
- 3/4 ozfryer oiln/a
- 1
Place Chicken Sausage, brussels sprouts and chile de arbol into a 350°F fryer. Cook until sprouts are crispy and caramelized around the edges, but still green, about 60-90 seconds. Adjust cook time appropriately, depending on the size of the brussels sprouts.
- 2
Ladle Kung Pao Sauce into a stainless-steel bowl. Using the back side of the ladle, spread the Sauce around the inside surface of the bowl.
- 3
Drain brussels sprouts mix well. Add mix to the Kung Pao Sauce.
- 4
Gently toss together to thoroughly coat the sprouts with the sauce. Taste and adjust seasoning as needed.
- 5
Stack brussels sprouts mix evenly along the length of the plate, ensuring Sausage and chile de arbol are visible and evenly distributed throughout the sprouts, as shown in the photo.
- 6
Garnish with peanuts evenly distributed over the dish.
Description
Serving Size
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