I have cracked the code – this recipe for Kung Pao Brussels Sprouts is the best in the land. I am honestly a fan of Brussels roasted or pan-fried with a little oil, salt and pepper.
I’ve been known to stand there and eat one mini cabbage after the other, straight out of the pan.
But other times, I want to amp things up and make life a little more interesting and fun, and that’s when the kung pao version comes out to play.
How to make Kung Pao Brussels Sprouts
It all begins with my standard recipe – getting the pan hot, drizzling in some oil and searing the sprouts until they’re golden brown on both sides. But then, a sweet, spicy and sticky sauce is added to them that will totally blow your mind.
It consists of soy sauce, sesame oil, rice wine vinegar, honey, Thai chilies or crushed red pepper flakes and fresh ginger and garlic. It’s whisked together with a little vegetable stock and cornstarch to thicken it up, and voila!
You suddenly have these saucy, glazy amazing Brussels sprouts with a TON of flavor.
I also would not skip the step of topping them with toasted, crushed peanuts and a handful of sliced green onion for even more pizazz. I didn’t have either last time I made these and they were still insanely yummy, but I love that added nuttiness, crunch and freshness.
My Brain Health Cookbook drops TODAY, March 10th! Grab a copy!
I would be remiss if I didn’t mention that these babes are originally featured in my Brain Health Cookbook WHICH COMES OUT TODAY!
I have so much excitement bundled up about this book and I know I’ve already shared the news and a few recipes from it, but I just cannot contain how thrilled I am to be finally sharing this book with you all! If you pre-ordered it from Amazon, it should arrive today (YAY!). If you haven’t ordered it yet, you can do so today and still get it ASAP!
The most flavor-packed Brussels sprouts you’ll ever make.
Every single recipe is totally amazing, however, I’d put these Kung Pao Brussels Sprouts at the top of the list because, well, they contain some of my very favorite flavors. But trust me when I say that so many of the recipes are (embarassingly) simple, but are packed with so much deliciousness (I’m looking at you, Grilled Scallops with Chimichurri).
That’s what I love about this cookbook – and cooking in general – is you can have amazing meals without spending oodles of time in the kitchen.
We can all get on board with that, right?!Print
Kung Pao Brussels Sprouts
Searing Brussels sprouts in a hot skillet provides that caramelized, crunchy exterior we all know and love. This version is elevated when the sprouts are tossed with an Asian-inspired spicy sauce made from Thai chilies. Be sure to finish it off with crunchy peanuts and green onion for a flavor explosion.
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
- Total Time: 20-30 mins
- Yield: Serves 4 1x
- Category: Side Dish
- Method: Stove-Top
For the Brussels sprouts:
- 2 tablespoons oil
- 1-pound Brussels sprouts, trimmed and sliced in half (about 3 cups)
- ½ teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper
For the sauce:
- ¼ cup unsalted vegetable stock
- 2 teaspoons corn starch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1–2 tablespoons honey or granulated sugar
- 2 dried Thai chilies, crushed
- 1 teaspoon sesame oil
- 2 cloves garlic, peeled and minced
- 1-inch piece fresh ginger, peeled and minced
For the toppings:
- 2 medium green onions, trimmed and thinly sliced
- ¼ cup crushed roasted peanuts
- Heat the oil in a large skillet to medium heat. Add the Brussels sprouts and sauté 7-8 minutes or until al dente, stirring occasionally. Season with salt and black pepper.
- In a small bowl, whisk together the stock and corn starch until dissolved. Whisk in the soy sauce, vinegar, sugar, chilies or red pepper flakes, sesame oil, garlic and ginger until combined. Pour the sauce into the skillet with the Brussels sprouts and bring to a simmer for 2-3 minutes or until thickened, stirring frequently.
- Serve Brussels sprouts topped with green onion and crushed peanuts.
Cooking Tip: If you don’t have dried Thai chilies, use crushed red pepper flakes instead (½ teaspoon).
Variation Tip: Try this recipe with broccoli rather than Brussels sprouts.
- Serving Size: 1/4 of recipe
- Calories: 211
- Sugar: 10g
- Sodium: 415mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Brussels sprouts, Brussels, vegetables, vegetable, low carb, Kung Pao, Asian recipe