I have cracked the code - this recipe for Kung Pao Brussels Sprouts is the best in the land.
I love simple roasted Brussels sprouts, but sometimes I want to amp things up and make life a little more interesting and fun.
And that's when the kung pao version comes out to play.
It has a spicy chili sauce with honey, sesame and soy sauce plus roasted peanuts and green onion on top!
Why we love Kung Pao Brussels Sprouts
It all begins with my standard recipe - getting the pan hot, drizzling in some oil and searing the sprouts until they're golden brown on both sides.
But then, a sweet, spicy and sticky sauce is added to them that will totally blow your mind.
It consists of soy sauce, sesame oil, rice wine vinegar, honey, Thai chilies or crushed red pepper flakes and fresh ginger and garlic.
It's whisked together with a little vegetable stock and cornstarch to thicken it up, and voila!
You suddenly have these saucy, glazy amazing Brussels sprouts with a TON of flavor.
I also would not skip the step of topping them with toasted, crushed peanuts and a handful of sliced green onion for even more pizazz.
I didn't have either last time I made these and they were still insanely yummy, but I love that added nuttiness, crunch and freshness.
Featured Ingredients
For the Brussels sprouts:
- Brussels sprouts: These tiny little cruciferous cabbages are one of my very favorite veggies!
- Oil: I slice the Brussels in half and sear them in hot oil until super crispy on the outside and fork-tender.
- I like to use avocado oil but another neutral oil, like canola, works well too.
For the kung pao sauce:
- Stock and cornstarch: A slurry of liquid + cornstarch will thicken the kung pao sauce.
- In this case I use stock to give the sauce a bit more flavor.
- Soy sauce: I use low sodium soy sauce to give the sauce some beautiful umami.
- Rice vinegar: Acidity will help bring out the flavor of our other ingredients and help the sauce come together.
- Honey: For sweetness, balance and texture.
- Thai chilis: Traditionally used in kung pao sauce! Grab a few dried Thai chilis and chop them up (hint: the seeds are the spiciest part of the pepper!).
- Garlic and ginger: Both obvious flavor-enhancers!
For the toppings:
- Peanuts: For crunch and nuttiness.
- Green onion: Flavor and brightness.
Recipe Substitutions and Alterations
- Instead of Brussels sprouts: Try this recipe with green beans or zucchini.
- Instead of soy sauce: Try with tamari or coconut aminos.
- Instead of honey: Try with brown sugar.
- Instead of Thai chilis: If you can't find the chilis, use crushed red pepper flakes.
- Instead of peanuts: Try with chopped roasted cashews or almonds.
Nutrition Considerations
- To make these gluten free: Use tamari instead of soy sauce. Be sure all packaged ingredients are gluten free.
- To make these dairy free: These Brussels are dairy free.
- To make these vegan: Use brown sugar instead of honey.
- To make these nut free: Skip the peanuts.
- Be sure all packaged ingredients are nut free.
Veggie side dishes everyone will love:
- Broccoli Pesto Pasta
- Balsamic Green Beans with Bacon
- Tortellini with Avocado Pesto
- Roasted Delicata Squash with Walnut Crumble
- Succotash with Grilled Corn
Kung Pao Brussels Sprouts
This version of seared Brussels sprouts is elevated when the sprouts are tossed with a spicy sauce made from Thai chilies or red pepper flakes. Be sure to finish it off with crunchy peanuts and green onion for a flavor explosion.
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
- Total Time: 20-30 mins
- Yield: Serves 4
- Category: Side Dish
- Method: Stove-Top
Ingredients
For the Brussels sprouts:
- 2 tablespoons oil
- 1-pound Brussels sprouts, trimmed and sliced in half (about 3 cups)
- ½ teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper
For the kung pao sauce:
- ¼ cup unsalted vegetable stock
- 2 teaspoons corn starch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1-2 tablespoons honey or granulated sugar
- ½ teaspoon crushed red pepper flakes or 2 dried Thai chilies, chopped
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, peeled and minced
- 1-inch piece fresh ginger, peeled and minced
For the toppings:
- 2 medium green onions, trimmed and thinly sliced
- ¼ cup crushed roasted peanuts
Instructions
- Heat the oil in a large skillet to medium heat. Add the Brussels sprouts and sauté 7-8 minutes or until al dente, stirring occasionally. Season with salt and black pepper.
- In a small bowl, whisk together the stock and corn starch until dissolved. Whisk in the soy sauce, vinegar, sugar, chilies or red pepper flakes, sesame oil, garlic and ginger until combined. Pour the sauce into the skillet with the Brussels sprouts and bring to a simmer for 2-3 minutes or until thickened, stirring frequently.
- Serve Brussels sprouts topped with green onion and crushed peanuts.
Notes
Cooking Tip: If you don't have dried Thai chilies, use crushed red pepper flakes instead (½ teaspoon).
Variation Tip: Try this recipe with broccoli rather than Brussels sprouts.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 211
- Sugar: 10g
- Sodium: 415mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
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