This is a two-fer. One marinade, two dishes. Why is it Angry? I don’t know, ask Food & Wine Magazine, where I got the recipe. Its roots are in a Korean recipe. I didn’t have the Korean chili paste or chili powder so I improvised.
- 2 T (1/4 c) sriracha (45 g)
- 2 T soy sauce
- 2 T rice wine vinegar
- 2 teaspoons ginger paste
- 2 T agave nectar or molasses
- 1 t chilli powder
- gardein chikn (soy protein) (I used the crispy orange chik’n without the orange sauce)
- OR 1 bag of brussels sprouts
- 1 T olive oil
Method for “chikn”
- Mix all ingredients together to form marinade in a bowl
- Pour into a ziploc bag
- add the Gardein and marinade for 1 hour or more (overnight would prob be awesome)
- When it has marinaded, preheat oven to 450.
- Take pieces out and lay on a baking sheet covered with foil. Reserve the marinade
- Bake “chikn” until golden (don’t do what I did the first time, which was overcook.. it becomes tough)
- Spoon some of the marinade overtop. top with chopped scallions
- if it’s too spicy, serve with yogurt sauce
- Wash and dry brussels sprouts
- halve them
- rub with 1 T olive oil
- Bake at 450 until golden and crispy (20 mins or so)
- toss in a few spoons of marinade. (enough to coat but not too much or it will be soggy). let sit for a while or overnight.
- reheat and enjoy.