Chinese Wok Scorched Brussel Sprouts
These scorched Brussel Sprouts are an excellent side dish for meals during Lent or any other time of the year.
- ½ large bag Brussel Sprouts
- 4 tablespoons Peanut oil
- 2 Jalapeno Peppers (cut and seeded- quarter)
- ½ Can of Pineapple –chopped
- 2 Tablespoon of Garlic
- 1/16 tablespoon Cayenne
- ½ of the can of juice
Cut the knobs off Brussel Sprouts and quarter them.
Next, scald the Jalapeno Peppers in a skillet and then add the Brussel Sprouts.
Add about 1/16 tablespoon of Cayenne Pepper and cook for 4 to 5 minutes
Finally, add Pineapple chunks to the mixture and cook for about 2-3 minutes or until the pineapple is heated through.
Put the mixture into a bowl.