This kung pao Brussel sprouts recipe allows you to get a taste of Asian cuisine without ordering take-out. It combines the sweet, salty, and spicy flavors of kung pao sauce with the nutty flavor of Brussels sprouts.
What Are Kung Pao Brussel Sprouts?
This kung pao Brussel sprouts recipe is a simple yet flavorful dish made with Brussel sprouts and spicy kung pao sauce. Kung pao sauce is often made with soy sauce, garlic, ginger, hoisin sauce, vinegar or chili paste, and a sweetener, such as brown sugar or honey.
Brussel sprouts are cruciferous vegetables. Eating Brussel sprouts can help you meet your daily recommendations for vegetables. They are a great source of vitamins and minerals, especially vitamins C and K, and fiber.
Ingredients You’ll Need for this Recipe
For the veggies:
- Brussel sprouts (fresh or frozen; thaw if frozen)
- Garlic cloves
- Fresh ginger root
- Green onions
- Toasted peanuts
- Cooking oil
For the sauce:
- Sriracha sauce
- Soy sauce
- Hoisin sauce
- Brown sugar
- Chili flakes
- Corn flour
How to Make Kung Pao Brussels Sprouts
- Grate the garlic and ginger. Chop the fresh green onions and reserve the green parts for garnish. Chop the peanuts into large pieces.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the cleaned Brussels sprouts and cook for 5 to 7 minutes until golden brown. Remove the sprouts from the pan and set aside.
- Heat the remaining cooking oil in the same pan over medium heat. Add the garlic and ginger and cook until golden and fragrant.
- Add the browned Brussels sprouts back to the pan and cook for 2 more minutes with the garlic and ginger.
- Mix the corn flour with the water in a separate bowl until it dissolves. Set aside
- In a different bowl, mix the sriracha sauce, soy sauce, hoisin sauce, brown sugar, and chili flakes.
- Add the sauce and the chopped white parts of the onion to the pan. Cook for 1 minute.
- Add the corn flour-water mixture to the pan and cook until it thickens to your preference.
- Garnish with the chopped green parts of the onion and the chopped peanuts.
How to Serve Kung Pao Brussel Sprouts
You can serve kung pao Brussel sprouts as a side dish or as a vegetarian main course. It pairs well with rice, noodles, or quinoa. These Brussel sprouts are also great in wraps and tacos. Serve your kung pao Brussel sprouts with extra chili flakes or hot sauce for an extra kick of flavor.
Tips and Variations for this Dish
You can adapt kung pao Brussel sprouts to different tastes and diets. Here are some tips for making the best kung pao Brussel sprouts:
- Use the freshest Brussel sprouts you can find for the best results.
- If you use frozen Brussel sprouts, thaw them and dry them before cooking.
- Be careful not to overcook the sprouts because this can cause them to become bitter.
- If the sauce thickens too much, add a bit of water to the pan to thin it.
- Use ground ginger in a jar in a pinch, but it may not offer the same depth of flavor as fresh grated ginger.
- If you like your food spicy, add more sriracha sauce or chili flakes to the kung pao sauce.
- Substitute cauliflower or broccoli for the Brussel sprouts.
- To add an extra layer of flavor, add a squeeze of lime juice to the finished dish.
- Serve your Brussel sprouts with crispy wonton strips or sesame seeds for added texture and crunch.
How to Store Leftovers
It is best to eat these kung pao Brussel sprouts right after you finish cooking them. But if there are any leftovers, store them in a sealed container in the fridge for up to 5 days. Reheat them in a pan over medium heat until warmed through.
Other Brussels Sprouts Recipes
- Brussels Sprouts and Farro Salad
- Roasted Brussels Sprouts with Almonds and Feta
- Sauteed Brussels Sprouts with Fig Glaze
- Homemade Pizza with Caramelized Onions and Brussels Sprouts
- 1 pound Brussel sprouts (fresh or frozen, thaw previously if using frozen)
- 3 garlic cloves
- 2 inches of fresh ginger root
- 2 spring onions
- 3 tablespoons toasted peanuts
- 4 tablespoons cooking oil
For the sauce:
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 ½ teaspoons brown sugar
- 1 teaspoon chili flakes
- 2 teaspoons corn flour
- 4 teaspoons water
- Add 2 tablespoons oil to the pan and the Brussel sprouts cleaned and cook on medium heat for 5-7 minutes until golden brown.
- Grate the garlic and the ginger and set aside. Chop the fresh onions, and reserve the green part aside for garnish. Chop roughly the peanuts.
- Once browned, remove from the pan and add the rest of the cooking oil and the grated garlic and ginger and cook on medium until golden and fragrant.
- Add back the browned Brussel sprouts to the pan and let cook for 2 more minutes.
- Mix the cornflour with the water in a bowl and dissolve well. Set aside.
- In a different bowl mix all the sauce ingredients and set aside.
- Add the sauce to the pan and the white part of the spring onion. Let cook for 1 minute.
- Add the cornflour-water mix to the pan and let cook until it thickens to your desired texture.
- Garnish with the chopped green part of the green onion and the crushed peanuts.