Stir-fried spicy brussels sprouts with chili sambal sauce, crunchy bacon, and loads of fresh herbs.
Ingredients
3poundsbrussels sprouts, halved
2Tablespoonsolive oil
1teaspoonKosher salt
1teaspoonblack pepper
6ouncesbacon, chopped
6scallions, chopped (garnish)
½bunch cilantro, chopped (garnish)
White rice, for serving
Sambal Sauce:
¼cupwater
1tablespoonsoy sauce
1-2tablespoonshot chilli sambal sauce
2clovesgarlic, minced
1inchfresh ginger, minced
1teaspooncornstarch
1teaspoonsesame oil
Pinchof sugar
Instructions
Preheat oven to 375 °F. Half Brussels sprouts and toss with olive oil, salt, and pepper. Spread out sprouts on a baking sheet. Roast until browned and crispy in spots, 15-20 minutes.
Meanwhile, cook rice and prepare sauce by mincing garlic and ginger and whisking everything together. Start with 1 tablespoon of sambal sauce and taste. Feel free to add more to your liking.
Add chopped bacon to a large wok over medium low heat and cook slowly to render out fat until bacon is crispy, about 10 minutes. Remove crispy bacon bits.
Pour off all the bacon grease left, but leave 2-3 tablespoons in the wok.
Turn heat up to medium high and add roasted sprouts to wok with sambal sauce. Toss to combine and stir fry for 2-3 minutes.
Serve sprouts with fresh chopped herbs over rice, sprinkled with crunchy bacon and extra sambal sauce on the side.