Kung Pao Brussels Sprouts

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 207 kcal
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


  1. Preheat oven to 425. For easy cleanup, line a baking sheet with aluminum foil.
  2. 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.
  3. Roast for 20 to 25 minutes, stirring halfway through.
  4. In a pan, heat remaining oil over medium heat. Add ginger, garlic, and green onion. Cook for 1 minute.
  5. 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.
  6. Drizzle sauce over Brussels sprouts and sprinkle with peanuts.
Nutrition Facts
Kung Pao Brussels Sprouts
Amount Per Serving
Calories 207
* Percent Daily Values are based on a 2000 calorie diet.