4.8 from 84 votes
Kung Pao Brussels Sprouts
This recipe transforms Brussels sprouts into a spicy and nutty stir-fry with a Kung Pao-inspired sauce. The sprouts are peeled and quartered, then tossed in a bold sauce made with tamari, dark soy, sesame oil, and chili paste. Cooking in an air fryer or oven crisps the sprouts while keeping them tender inside. Paired with roasted peanuts and garnished with sesame seeds and green onions, the dish offers contrasting textures and flavors.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
250 kcal
Course:
Side Dish, Appetizer
Cuisine:
Chinese
Ingredients
- 2 pounds Brussels sprouts outer layer peeled and quartered
- 6-10 red chili pepper split, seeds removed, dried
- 1/3 cup peanuts either salted or unsalted, roasted
For the sauce
- 2 tablespoons tamari or soy sauce
- 1 tablespoon dark soy sauce skip for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon agave syrup or honey or maple syrup
- 2 teaspoons sesame oil
- 1 teaspoon red chili paste adjust to taste
- 1 tablespoon cornstarch
- 1 teaspoon ginger grated
- 3 cloves garlic pressed or minced
- black pepper to taste
- salt to taste
Garnish options
- red pepper flakes optional, crushed
- sesame seeds white
- 1/3 cup green onion green part, optional
Instructions
- Mix all sauce ingredients in a bowl.
- Add the brussels sprouts and dried chillies to the prepared sauce.
- Air fry at 380°F for 8-10 minutes. Add peanuts and air fry for 1 more minute.
- Take out the brussels sprouts in a bowl. Garnish with sesame seeds, red pepper flakes, and more roasted peanuts. Enjoy!
Cup of Yum
Oven Method
- Preheat oven to 400°F. After tossing the brussels sprouts in the sauce, roast for 20-25 minutes, until they are crispy on the edges and tender inside. Add roasted peanuts. Garnish and serve!
Notes
- Select fresh Brussels sprouts of similar size for uniform cooking; avoid frozen for best texture.
- To increase sauciness, prepare extra sauce without cornstarch and sesame oil and toss with cooked sprouts.
- Serve as an appetizer or alongside Asian-style rice or main courses.
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
36g
(12%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Sodium
871mg
(36%)
Potassium
1239mg
(26%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
2355IU
(47%)
Vitamin C
291mg
(323%)
Calcium
124mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 871mg | 36% |
| Potassium | 1239mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 2355IU | 47% |
| Vitamin C | 291mg | 323% |
| Calcium | 124mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.