Kung pao-style Brussels sprouts with chorizo from Dominique’s Kitchen: Easy Everyday Asian-Inspired Food (page 139) by Dominique Woolf

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Notes about this recipe

  • hbakke on November 05, 2022

    I used dried New Mexico chiles for the dried red chiles and crumbled Soyrizo in place of the chorizo sausages that appeared to be more of a hard chorizo sausage in the book image. I don't know how much that affected the taste of the finished dish, but we both liked this dinner. This was more like 3 or 4 servings rather than 2 as specified in the book. I would make this again.

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