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Kung Pao Brussel Sprouts

Kung Pao Brussels Sprouts Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 lb Brussels sprouts, halved
  • 2 tbsp neutral oil, divided
  • 3 cloves garlic, thinly sliced
  • 1 inch fresh ginger, peeled and julienned
  • 4 to 6 dried red chilis, halved and seeded if desired
  • ½ tsp Sichuan peppercorns, crushed (optional)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch whisked with 2 tsp water
  • ½ cup roasted unsalted peanuts
  • 2 scallions, sliced

Method
 

  1. Heat oven to 425°F (220°C). Toss sprouts with 1 tbsp oil and salt; roast on a baking sheet in a single layer for 20–25 minutes, flipping once, until deeply browned.
  2. Whisk soy sauce, vinegar, sugar, sesame oil, and cornstarch slurry in a small bowl.
  3. In a skillet over medium heat, cook remaining 1 tbsp oil with garlic, ginger, chilis, and optional Sichuan peppercorns for about 30 seconds until fragrant. Pour in the sauce, simmer until thickened, about 1 minute.
  4. Add roasted sprouts to the pan and toss to coat over low heat for 2 minutes. Off heat, stir in the peanuts and most of the scallions. Top with remaining scallions and serve hot.

Notes

The sauce can be whisked together a day ahead and refrigerated. Leftover sprouts will soften but still deliver on flavor; reheat in a hot oven to revive a bit of texture.