Kung Pao Brussels Sprouts
Print Pin
5 from 1 vote

Kung Pao Brussels Sprouts

If you like Kung Pao dishes, you'll have a hard time not falling in love with these Kung Pao Brussels Sprouts. It's like the most delicious vegetarian Chinese take-out. 
Course Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 207kcal
Author Christin Mahrlig


  • 2 pounds Brussels sprouts, cut in half
  • 4 tablespoons Peanut oil or Vegetable oil, divided
  • salt and pepper
  • 1 tablespoon finely chopped fresh ginger
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 2-3 teaspoons red chile paste
  • 8-10 dried chiles de arbol
  • 1/2 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons water
  • 1/4 cup finely chopped roasted peanuts


  • Preheat oven to 425. For easy cleanup, line a baking sheet with aluminum foil.
  • Toss Brussels sprouts with 3 tablespoons oil. Spread out on prepared baking sheet. Lightly season with salt and pepper. Sauce will be salty so you don't need much.
  • Roast for 20 to 25 minutes, stirring halfway through.
  • In a pan, heat remaining oil over medium heat. Add ginger, garlic, and green onion. Cook for 1 minute.
  • Add red chile paste, chiles, soy sauce, 3 tablespoons sugar, rice vinegar, and 1/2 cup water to pan. In a small bowl, mix cornstarch with the 1 1/2 tablespoons water. Add to pan. Bring mixture to a simmer and cook until sauce thickens. Give sauce a taste and if it tastes salty and not very sweet, add the extra teaspoon of sugar.
  • Drizzle sauce over Brussels sprouts and sprinkle with peanuts.


Calories: 207kcal