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Kung Pao Brussel Sprouts

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 172 kcal
Course: Side Dish , Appetizer
Cuisine: Asian

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)

Instructions

    Cup of Yum
  1. 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.
  2. Pour the brussel sprouts into a colander in the sink to drain. Set aside until cool to touch.
  3. Once cooled, trim the stem off and cut the brussel sprouts in half.
  4. Heat a cast iron skillet over medium heat.
  5. Add the olive oil and sesame oil and allow the oils to heat for approximately one minute until fragrant.
  6. Add the brussel sprouts cut side down in a single layer.
  7. Sauté for 2-3 minutes until a brown crust forms on the bottom.
  8. 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.
  9. Remove the brussel sprouts from the pan and place in a bowl.
  10. In a small bowl, whisk together the soy sauce, water, rice wine vinegar, honey, cornstarch, garlic, ginger and garlic chili paste.
  11. Then add the sauce to the pan and cook for 2 minutes over medium heat until the sauce thickens.
  12. Place the brussel sprouts back in the pan and toss to coat with the sauce.
  13. 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.
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Nutrition Information

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

% 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.