Kung Pao Brussels Sprouts

No ratings yet

Kung Pao Brussels Sprouts are sticky, sweet, savory, and spicy—and they're quick and easy so they’re perfect for a weeknight!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish, vegetable

Cuisine: asian

Servings: servings

Author: Kellie

2 pound brussels sprouts trimmed and halved
1 tablespoon olive oil
3 cloves garlic minced
2 tbsp minced ginger
15 red chili peppers chopped, serrano, fresno, red jalapenos would all work well but be mindful of the heat level if you’re sensitive to spice.
6 whole dried red chilis
½ cup low sodium soy sauce
2 tablespoon black vinegar
2 tablespoon chili garlic sauce
2 tablespoons hoisin sauce
1 tablespoon honey
2 teaspoons sesame oil
2 teaspoons mirin sweet rice wine
¼ cup chopped peanuts
¼ cup chopped scallions

In a small bowl, whisk together the ginger, soy sauce, mirin, black vinegar, and red chili paste.
In a large skillet, heat the vegetable oil over medium high heat. Place the brussels sprouts in the pan and toss to coat them in the oil. Sear the brussels sprouts, undisturbed for 2-3 minutes before stirring.
Toss and stir the brussels sprouts, sear undisturbed for another 2-3 minutes. Continue to sear the brussels sprouts until they are pretty evenly crisped on the outsides.
Reduce the heat to medium and add the garlic and red chili pepper, saute with the brussels sprouts for 3 minutes.
Pour the sauce mixture over the brussels sprouts and toss to coat. Continue to cook the brussels sprouts in the sauce for 3-5 minutes. Continue to stir and cook the brussels sprouts until the sauce thickens.
Remove the pan from heat and serve the brussels sprouts topped with chopped peanuts and green onion.