MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Orange Sesame Brussels Sprouts
Categories: Vegetarian
Yield: 4 Servings

Nonstick cooking spray
1 1/4 c Soy milk or other non dairy
- milk (300 ml)
1 ts Rice wine vinegar
3/4 c All-purpose flour (94 g)
1/2 c Corn starch (68 g)
2 ts Soy sauce (10 ml)
2 c Panko breadcrumbs (112 g)
1 lb Brussels sprouts (454 g);
- trimmed and halved or
- quartered
1 c Orange juice (240 ml)
2 tb Corn starch (16 g)
1/3 c Vegetable broth (80 ml)
1/3 c Soy sauce (80 ml)
3 tb Agave syrup (45 ml)
2 ts Rice wine vinegar (10 ml)
2 ts Orange zest (4 g)
6 cl Garlic; grated
2 ts Fresh ginger (4 g); grated
2 tb Sesame seeds (18 g)
3 Thai chilies; up to 4,
- (optional)
2 c Cooked jasmine or white
- rice (372 g)
Green onions (optional)
Sesame seeds (optional)

This takeout inspired dish is a great comfort food meal perfect for
Friday night.

Preheat the oven to 425?F (218?C). Line a baking sheet with
parchment paper, and spray with nonstick spray.

Start the Brussels sprouts. In a small mixing bowl or liquid
measuring cup, whisk together the milk and rice wine vinegar. Set
aside for 2 to 3 minutes.

Gather two medium mixing bowls. In the first bowl, add the flour and
corn starch. Pour in the milk and vinegar mixture and the soy sauce.
Whisk the wet ingredients into the dry ingredients until fully
combined and you have a smooth batter. In the second bowl, add the
panko breadcrumbs.

Dip each Brussels sprout into the wet batter, coating completely,
then put them into the panko breadcrumbs and coat completely. Place
them on the prepared baking sheet. Repeat with all of the Brussels
sprouts.

Spray the tops of the Brussels sprouts with more nonstick spray. Bake
for 15 minutes. Flip the Brussels sprouts with tongs, and bake for
another 15 to 20 minutes, or until they are crispy on the outside and
tender inside.

While the Brussels sprouts bake, make the sauce. In a medium saucepan,
whisk together the orange juice and corn starch, making sure there
are no lumps of corn starch left. Add the vegetable broth, soy sauce,
agave, rice wine vinegar, orange zest, garlic, and ginger. Whisk to
combine.

Heat the saucepan over medium heat, bring to a simmer, then reduce
the heat to medium-low and simmer, whisking frequently, until the
sauce thickens, 2 to 3 minutes. Add the sesame seeds and Thai
chilies, if using, and simmer for another minute. Reduce the heat to
low, and keep warm until the Brussels sprouts are done.

Transfer the Brussels sprouts to a large bowl, pour the sauce over
them, and gently toss to coat.

Serve the Brussels sprouts over the rice, and top with green onions
and more sesame seeds, if desired.

Recipe by Lauren Hartmann

Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
crispy-orange-sesame-brussels-sprouts/>

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