Kung Pao Brussels Sprouts

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A classic Chinese takeout dish but made with one of my favorite veggies! Kung Pao brussels sprouts are stir-fried until they’re crisp and tender and have a kick of savory-spicy flavor in each bite. Simple, delicious, and guaranteed to please!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Asian, Asian American, Chinese, chinese american

Keyword: kung pao brussels sprouts

Servings: people

Author: Alyssa Rivers

Ingredients

1 pound Brussels sprouts trimmed and halved
1 tablespoon vegetable oil
1 red chili pepper minced
3 cloves garlic minced
1 tablespoon ginger grated
¼ cup low sodium soy sauce
¼ cup rice vinegar
2 tablespoons chinkiang vinegar
1 tablespoon red chili paste
¼ cup peanuts roughly chopped
¼ cup green onions chopped

Instructions

In a small bowl, whisk together 1 tablespoon ginger, ¼ cup low sodium soy sauce, ¼ cup rice vinegar, 2 tablespoons chinkiang vinegar, and 1 tablespoon red chili paste.
In a large skillet, heat the 1 tablespoon vegetable oil over medium-high heat. Place 1 pound Brussels sprouts in the pan and toss to coat them in the oil. Sear the Brussels sprouts undisturbed for 2-3 minutes before stirring.
Toss and stir the Brussels sprouts, sear undisturbed for another 2-3 minutes. Continue to sear the Brussels sprouts until they are pretty evenly crisped on the outsides.
Reduce the heat to medium and add 3 cloves garlic and 1 red chili pepper Saute with the Brussels sprouts for 3 minutes.
Pour the sauce mixture over the Brussels sprouts and toss to coat. Continue to cook the Brussels sprouts in the sauce for 3-5 minutes. Continue to stir and cook the Brussels sprouts until the sauce thickens.
Remove the pan from heat and serve the Brussels sprouts topped with chopped ¼ cup peanuts and ¼ cup green onions.

Nutrition

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