I am still on a savoury oats kick and as I promised last week here is another recipe that pairs perfectly with savoury oats: General Tso Brussel Sprouts!
I am pretty sure that when most people think of General Tso they do not associate Brussel sprouts with the dish but trust me that it works. What you get is a healthy alternative to one of the most popular dishes found in almost all Chinese restaurants in North America. General Tso is not a traditional Chinese dish but rather a version of similar Szechuan and Hunanese dishes.
It is supposedly named after the military leader Zuo Zongtang but as to why this is no one can say for sure. Some sources think it was created in Taiwan whereas others believe it was an American-Chinese chef in New York. We may never know the real origins but it is certain that it is a favourite dish loved the world around.
Unfortunately, it is also one of the most calorie-laden dishes you can eat and therefore I wanted to try out a new healthier version that would be tempting to even the fussiest of eaters. Brussel sprouts have long held a bad name and I am hoping that with this recipe I can help to remedy that. I personally love Brussel sprouts especially when roasted and eat them on an almost weekly basis.
I decided to stick to a vegan meal and added some local smoked tofu that I baked in the oven to puff it up and rip the outside. While tofu is a great protein source I also recommend chicken or white fish to go along with the Brussel sprouts. You can also swap the oats for plain rice or noodles if you are not keen on eating past for dinner, though if you really wanted to you could have this for breakfast!
- 500 Grams Brussel sprouts, cut in half lengthwise
- 1 Tbsp olive oil
- 3 Tbsp gluten-free soy sauce
- 2 Tbsp Chinese cooking wine (or any mild cooking wine)
- 2 Tbsp white vinegar
- 1 Tsp sesame oil
- 1 Tbsp honey
- 1 Tbsp dried red chillies, diced
- 2 Cloves garlic, diced
- 1 Tsp ginger, minced
- 2 Tsp cornstarch
- Preheat oven to 425 degrees and line a baking tray with parchment.
- Mix olive oil with Brussel sprouts and layout on a baking tray.
- Roast for 30-45 minutes or until browned and soft. Remove from oven and set to the side.
- In a small pot combine all wet ingredients and bring to a boil. Turn heat down and add garlic, ginger and chillies.
- Remove a spoonful or two of the heated liquid and combine with cornstarch until no lumps are left. Add back to the pot and cook until mixture thickens.
- Add roasted Brussel sprouts and mix to coat sauce evenly.
- Serve with savoury oats or rice and your choice of protein.
- Will keep in a refrigerator for 3-4 days.