Name: Korean Gochujang Stir-Fried Brussels Sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1/2 cup Korean Gochujang Sauce ((or store-bought - just ensure it’s vegan/gluten-free)); 1 Tbsp sesame oil ((sub water if avoiding oil // plus more for sautéing)); 1/3 cup coconut aminos ((or sub tamari, but reduce amount slightly as it’s saltier)); 2-3 Tbsp maple syrup; 1 Pinch sea salt; 1 1/2 Tbsp chili garlic sauce ((for more heat // I like Huy Fong Foods brand)); 1 Tbsp sesame oil or avocado oil ((sub water if avoiding oil // plus more for sautéing)); 7 heaped cups halved Brussels sprouts ((as consistent in size as possible)); 3 Tbsp coconut aminos ((or sub tamari, but reduce amount slightly as it’s saltier)); Thinly sliced shallot or green onion; Chopped roasted salted peanuts