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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6 servings
- 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.