Korean Crispy Spice and Pepper Brussels Sprouts

Crispy, spicy and pepper Brussels sprouts seasoned with smoky aromas from La Grille Korean Style BBQ Seasoning. This recipe was created by chef Joanna Liu of, Yueh Tung Restaurant, Toronto, ON. 

Ingredients

Procedure

1. Lightly coat Brussel sprouts in potato starch and fry at 350F in deep fryer; fry until cooked, crispy and lightly charred (about two minutes).
2. In wok, heat canola oil and stir-fry fry Spanish onions, garlic, and Thai green chilis until onions are translucent in colour.
3. Add in Brussels sprouts, Club House La Grille Korean Style BBQ Seasoning, and light soy sauce.
4. Toss in wok until all ingredients are well combined and season with salt to taste.
5. Finish off with green onions.
6. Plate and serve.