Kung pao-style brussels sprouts with chorizo
This dish cooks quickly , so make sure you have all the elements prepared before you start .
SERVES 2
• 8 large dried whole red chillies
• 2 raw chorizo sausages
• 50g cashew nuts
• 3 tbsp neutral oil , for frying
• 400g brussels sprouts , ends trimmed and outer leaves removed
• 1 tsp ginger , grated ( approx 2cm )
• 3 garlic cloves , sliced
• 1 tsp Sichuan peppercorns , ground
• rice , to serve
FOR THE SAUCE
• 1 tsp cornflour
• 1 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp rice vinegar
AS SEEN ON Christmas Kitchen
Dominique Woolf
1 For the sauce , mix the cornflour with 1 tbsp water in a bowl , then combine with the soy sauce , sugar , rice vinegar and 2 tbsp water . Set aside . 2 Snip the stalk off the chillies with scissors and empty out the seeds . Cut into 3cm pieces . Cut each chorizo lengthways , then slice into half-moons . Heat a large frying pan over a medium heat and toast the cashews until golden . Remove and set aside . Add a drizzle of oil to the pan then fry the chorizo for a few minutes until cooked . Remove with a slotted spoon and set aside . 3 Add the brussels sprouts to the chorizo oil and turn up the heat to medium-high . Add a drizzle more oil if necessary . Fry for a few minutes until nicely charred , stirring occasionally . Remove and set aside . 4 Turn the heat down to medium , then add 2 tbsp oil . When hot , add the ginger , garlic and Sichuan peppercorns . Stir-fry for a few moments until aromatic . Add the dried chillies and stir-fry for another 30 seconds or so , being sure not to burn the chillies . Turn down the heat slightly , then pour in the sauce , stirring to make sure it doesn ’ t burn . Bubble for a few moments . Once the sauce has thickened , return the sprouts to the pan along with the chorizo . Make sure everything is nicely coated before stirring in the cashews . Serve immediately with rice .
46 bbcgoodfoodshow . com