Kung Pao Brussels Sprouts

Brussels sprouts in a white dish

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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.



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


  1. 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.
  2. 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.
  3. Serve Brussels sprouts topped with green onion and crushed peanuts.


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.