Couve-de-bruxelas frita à moda kung pao cetogênica

Ingredientes

• 1 lb Brussels sprouts (halved)
• 1/2 cup avocado oil
• 5 green onions (cut into 1" pieces)
• 2 Thai chilies (thinly sliced)
• 1 clove garlic (minced)
• 1/2 tablespoon minced fresh ginger
• 1 teaspoon red pepper flakes
• 1/4 cup tamari
• 3 tablespoons brown Swerve
• 2 tablespoons unseasoned rice wine vinegar
• 1/4 cup peanuts or cashews (crushed)

Modo de preparo

1. 1

   Heat the ½ cup of oil in a 10.5” or larger cast-iron skillet over medium-high heat until the top is shimmering. Add half of the sprouts to the pan and fry until crisp, about 7 minutes.

2. 2

   Using a slotted spoon, transfer to a towel-lined plate to absorb the excess oil and repeat with remaining sprouts.

3. 3

   Add the green onions, sliced chilies, ginger, garlic, and red pepper flakes to the pan. Stir fry for 2 minutes then add in the tamari, erythritol, and vinegar.

4. 4

   Cook until reduced and slightly thick about 4 minutes. Add the sprouts back to the skillet and stir to combine with the sauce. Top with crushed peanuts or cashews and serve.