Straight from Olives for Dinner | Serves: 2 | Time: 1+ hr
Ingredients
For the Brussels Sprouts
Plenty of grapeseed, canola or vegetable oil
3/4 cup cornstarch (I used gluten free)
1/2 cup AP flour
1 tsp salt
1/2 tsp baking powder
1/2 cup cold water
1/2 cup vodka
1 pound #BrusselSprouts, trimmed and halved
For the Sauce
1 Tbsp vegetable oil
1 Tbsp garlic, minced
1 Tbsp ginger, minced
4 ribs celery, sliced
1 bunch of scallions, chopped (reserve white and green parts separately)
1/2 cup vegetable broth
1 Tbsp soy sauce (I used coconut aminos)
1 Tbsp sambal (I used sriracha)
1 Tbsp rice vinegar
1 Tbsp sugar (I used agave syrup)
2 Tbsp water, blended with 2 tsp cornstarch (I used gluten free starch)
To serve
Cooked white rice (I made carrot rice)
1/2 cup chopped peanuts
Dried or fresh #Thai chili peppers
Reserved green chopped scallions
Instructions
To make the Brussels sprouts, place several inches of oil into a heavy cast-iron pot. Bring oil to 350 degrees over medium-high heat (you can also test for the oil's readiness by inserting a wooden spoon into the oil and touching it to the bottom of the pot. If bubbles form around it immediately, you are ready to fry.)
Whisk together the next 6 ingredients in a large bowl. Working in small batches, dip the sprouts one by one into the batter, then carefully transfer to the hot oil. Don't overcrowd the pot or the sprouts will start sticking together. Fry the Brussels sprouts halves until golden, turning them around with chopsticks or heat-resistant tongs to ensure even cooking. Transfer to paper towels (I line a baking sheet with paper towels) to drain while you repeat the process for the rest of the Brussels s
prouts.
Once your sprouts are all fried, make your sauce. Warm the oil in a large Dutch oven over medium heat. Add in the garlic and ginger and saute for one minute, then add in the celery and white chopped scallions. Saute for 2 to 3 minutes, then add in the rest of the sauce ingredients except for the cornstarch and water slurry. Allow to come to a simmer, then pour in the cornstarch slurry. Stir until thickened, then remove from the heat.
Add the Brussels sprouts to the sauce, and toss gently to coat.
Serve immediately over cooked white rice, garnishing with the chopped peanuts, Thai chilis and reserved chopped green scallions.
What I ate and drank today (2/26/2018)
128 oz of water
3 decaf coffees
Thai cabbage bowl
Crispy Kung Pao Brussels Sprouts with carrot rice
Exercise
~3 miles of walking
What I ate and drank today (2/25/2018)
Not enough water
Coffee
Breakfast Burrito
Thai cabbage bowl
Exercise
None