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Kung Pao Brussels Sprouts Recipe

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4.2 from 24 reviews

This Kung Pao Brussels Sprouts recipe offers a vibrant and flavorful twist on a classic Chinese dish, using crispy Brussels sprouts tossed in a spicy, sweet, and tangy sauce. Enhanced with garlic, ginger, and a perfect blend of soy sauce, rice wine vinegar, and chili paste, this dish combines crunchy nuts and fresh scallions for an irresistible appetizer or side dish that’s easy to prepare on the stovetop.

Ingredients

Brussels Sprouts

  • 2 pounds Brussels sprouts, halved or quartered
  • 2-3 tablespoons olive oil
  • 1 tablespoon sesame oil

Sauce

  • 5-6 cloves garlic, grated or minced
  • 1 tablespoon ginger, minced
  • ½ cup low sodium soy sauce
  • ¼-⅓ cup rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon red chili paste
  • Salt and pepper to taste
  • 1 tablespoon Hoisin sauce (optional)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Garnishes

  • ⅓-½ cup peanuts or cashews, unsalted or lightly salted
  • 3 small red chilis, sliced or finely chopped
  • 2-3 green onions/scallions, chopped
  • 1 tablespoon toasted sesame seeds (preferred)

Instructions

  1. Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly. Depending on their size, halve or quarter them to ensure even cooking and maximum crispiness.
  2. Cook the Brussels Sprouts: Heat olive oil and sesame oil in a large skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until they become crispy and golden brown on the edges, about 10-15 minutes.
  3. Prepare the Sauce: While the sprouts cook, combine the soy sauce, rice wine vinegar, brown sugar, red chili paste, garlic, ginger, hoisin sauce (if using), salt, and pepper in a bowl. Mix cornstarch with water in a small separate bowl to create a slurry.
  4. Add Sauce to Brussels Sprouts: Pour the sauce mixture over the cooked Brussels sprouts in the skillet. Stir well to coat the sprouts evenly. Then add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens and clings to the sprouts, about 1-2 minutes.
  5. Finish with Garnishes: Remove the skillet from heat. Stir in the peanuts or cashews, chopped red chilis, green onions, and toasted sesame seeds. Toss gently to combine all flavors.
  6. Serve: Serve the Kung Pao Brussels Sprouts hot as a flavorful side dish or appetizer. Enjoy immediately for the best texture and flavor.

Notes

  • For extra crispiness, dry the Brussels sprouts thoroughly before cooking.
  • Adjust the amount of red chili paste and fresh chilis based on your preferred heat level.
  • Use low sodium soy sauce to control the saltiness of the dish.
  • Hoisin sauce is optional but adds a deeper sweetness and complexity.
  • To make it vegan, ensure that the Hoisin sauce used contains no animal products.
  • Peanuts add classic crunch, but cashews provide a milder nutty flavor—use your favorite.

Find it online: https://justsosavory.com/kung-pao-brussels-sprouts-recipe/