Kung Pao Brussels Sprouts

Name: Kung Pao Brussels Sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 pounds Brussels 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; ¾ teaspoon chili garlic paste; 2 cloves garlic; 1 teaspoon grated ginger; ¼ cup roasted salted peanuts

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
248 kcal
Course
Side Dish
Cuisine
Asian

Kung Pao Brussels Sprouts

Benjamin Ramirez

Report

These kung pao brussels sprouts are packed full of flavor with sesame oil, savory soy sauce, sweet honey, garlic chili paste, and more!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 pounds Brussels 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
¾ teaspoon chili garlic paste
2 cloves garlic grated
1 teaspoon grated ginger
¼ cup roasted salted peanuts chopped

Add to Shopping List

Instructions

Bring a large pot of salted water to a boil.
Add the Brussels sprouts and cook them for 2-3 minutes, or until they are bright green in color.
Drain the Brussels sprouts and set them aside until cool enough to handle.
Once the Brussels sprouts have cooled, remove the stem and cut them in half.
Heat a large cast iron skillet over medium heat.
Add the olive oil and sesame oil and allow the oils to heat until fragrant.
Add the Brussels sprouts in a single layer, cut side down.
Cook for 2-3 minutes, or until a brown crust forms on the bottom of the brussel sprouts. Flip the brussels and cook for an additional 2 minutes, or until they are tender on the inside and crisp on the outside.
Remove the Brussels sprouts to a plate while you prepare the sauce.
In a small bowl, whisk together the soy sauce, water, rice wine vinegar, honey, cornstarch, chili garlic paste, garlic, and ginger.
Add the sauce to the pan and cook over medium heat until the sauce has thickened, about 2 minutes.
Add the Brussels sprouts back to the pan and toss them with the sauce.
Garnish with chopped peanuts and enjoy. While not traditionally served at P.F. Chang’s, I like to add sesame seeds and sliced green onion as garnish as well.
These brussel sprouts are best enjoyed straight from the pan while they’re warm and crisp, but they can be stored in an airtight container in the fridge for up to two days.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 248kcal (12%) Carbohydrates 27g (9%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 10g Sodium 1884mg (79%) Fiber 7g (28%) Sugar 9g (18%)