Kung Pao Brussel Sprouts
User Reviews
5.0
6 reviews
Excellent
Kung Pao Brussel Sprouts
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Tender Kung Pao Brussels sprouts are caramelized and crispy on the outside and tossed in a delicious sweet, savory, and spicy kung pao sauce then served garnished with salty roasted peanuts!
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Ingredients
- 2 pounds Brussel sprouts
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- ¾ teaspoon garlic chili paste
- ¼ cup roasted salted peanuts chopped (optional)
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Instructions
- Bring a large pot of water to a boil then add the brussel sprouts and boil for 2-3 minutes until they turn bright green.
- Pour the brussel sprouts into a colander in the sink to drain. Set aside until cool to touch.
- Once cooled, trim the stem off and cut the brussel sprouts in half.
- Heat a cast iron skillet over medium heat.
- Add the olive oil and sesame oil and allow the oils to heat for approximately one minute until fragrant.
- Add the brussel sprouts cut side down in a single layer.
- Sauté for 2-3 minutes until a brown crust forms on the bottom.
- Then flip each one over and cook for an additional 2 minutes or until they are crisp on the outside and tender on the inside.
- Remove the brussel sprouts from the pan and place in a bowl.
- In a small bowl, whisk together the soy sauce, water, rice wine vinegar, honey, cornstarch, garlic, ginger and garlic chili paste.
- Then add the sauce to the pan and cook for 2 minutes over medium heat until the sauce thickens.
- Place the brussel sprouts back in the pan and toss to coat with the sauce.
- Garnish with chopped peanuts, optional
Notes
- Additional optional garnishes: sesame seeds, cilantro, sliced green onions.
- Add in pineapple, dried red chilis in when adding the sauce to heat through.
- Use low sodium or regular soy sauce or tamari, or coconut aminos for gluten-free options.
- Use sriracha instead of chili garlic paste.
- Use brown sugar instead of honey.
- Use fresh ginger or ginger paste if desired.
- Use all olive oil or all sesame oil instead of a combination of both. That is your personal preference.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in the oven or toss in a skillet to crisp them back up.
Nutrition Information
Show Details
Serving
1serving
Calories
172kcal
(9%)
Carbohydrates
20g
(7%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Sodium
1145mg
(48%)
Potassium
686mg
(20%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
1141IU
(23%)
Vitamin C
129mg
(143%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 172kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1145mg | 48% |
| Potassium | 686mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1141IU | 23% |
| Vitamin C | 129mg | 143% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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