• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Main Course Recipes » Asian Main Courses

    Kung Pao Brussels Sprouts

    Published: Jan 21, 2021 · Modified: Dec 4, 2022 by Marissa Stevens · 52 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe

    I'm an ambassador for Brussels sprouts and I think that Kung Pao Brussels Sprouts prove how good they really are.

    Kung Pao Brussels Sprouts served in a black bowl with chopsticks

    It turns out that roasted Brussels sprouts taste absolutely wonderful in a sticky, spicy sweet Kung Pao sauce, served over rice (or Cauliflower Rice as in this Cauliflower Fried Rice for a keto / low carb option) and crowned with a generous handful of salty, roasted peanuts. Or skip the rice and serve as a side dish to something like Grilled Tuna Steaks or other Asian inspired main course.

    Try this recipe and you may, even if you've always thought you hated them, find that you're a Brussels sprouts lover too.

    How to fall in love with Brussels sprouts.

    Is there a more maligned and misunderstood vegetable? When I hear someone say how much they hate Brussels sprouts, I always picture them biting into a boiled, skunky, squishy, waterlogged tiny cabbage and thinking, "Well these are terrible." So I’ll admit that to be a BS lover (that’s Brussels sprouts lover, of course), there are two rules: one, do not boil them; two, cook them every other way or eat them thinly sliced and raw.

    Want some suggestions that might surprise you? If you're a Caesar Salad lover, this Kale and Brussels Sprout Salad, in Brussels Sprouts Sauerkraut, in Sweet Potato Hash and Corned Beef Hash or in place of the traditional chicken in these Kung Pao Brussels Sprouts.

    How to Make Kung Pao Brussels Sprouts

    Step 1: Get your rice going so that it's hot and ready to serve when your Brussels sprouts are ready to serve. (A rice cooker is ideal here because it will keep your rice warm until the rest of the meal is ready.)

    Step 2: Toss your halved Brussels sprouts in peanut oil and roast on a parchment lined baking sheet until they're tender with some crispy edges, tossing once during cooking.

    Step 3: Meanwhile, make the sticky sweet and spicy kung pao sauce. First sauté the garlic and ginger in a little peanut oil until fragrant. Then stir in the chili paste, soy sauce, honey, rice vinegar and a little water and thicken it at the end with a slurry of cornstarch and water.

    Step 4: To serve, toss the hot out of the oven Brussels sprouts with sauce, pile over hot rice, and finish with a shower of crunchy peanuts.

    Kung Pao Brussels Sprouts served in a black bowl

    Kung Pao Brussels Sprouts

    Marissa Stevens
    A spicy and delicious vegetarian version of takeout classic Kung Pao.
    5 from 7 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Asian
    Servings 4 people
    Calories 510 kcal

    Ingredients
      

    • 1 cup rice I used brown basmati
    • 2 pounds Brussels sprouts halved
    • 3 tablespoons peanut oil divided
    • salt and freshly ground black pepper to taste
    • 1 teaspoon cornstarch
    • 3 cloves garlic minced
    • 2 tablespoons minced peeled fresh ginger
    • 1 tablespoon hot chili paste such as sambal oelek
    • ¼ cup soy sauce
    • ¼ cup water
    • 1 tablespoon honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon Sichuan peppercorns  (also called Szechuan peppercorns) coarsely ground in a spice grinder or well crushed with a mortar and pestle or a rolling pin
    • ½ cup roasted unsalted peanuts
    • red pepper flakes to taste

    Instructions
     

    • Cook rice according to package directions. (You'll want it to be cooked and hot at the same time that you're ready to serve the Brussels sprouts.)
    • Preheat oven to 425°F.
    • Line a rimmed baking sheet with parchment paper.
    • In a medium bowl, toss Brussels sprouts with 2 tablespoons of the peanut oil and spread in a single layer on prepared baking sheet; season with salt and freshly ground black pepper. Roast 20 minutes, until tender with crispy edges, stirring once about half way through roasting time.
    • After stirring Brussels sprouts and returning to oven (while they have 10 minutes left to roast), whisk together cornstarch and 1 teaspoon water in a small bowl until smooth.
    • Heat remaining 1 tablespoon peanut oil in a small saucepan over medium heat. Add garlic and ginger; cook and stir until garlic is golden brown, about 2 minutes. Add chili paste, soy sauce, water, honey, rice vinegar and crushed Sichuan peppercorns and bring to a boil; stir in cornstarch mixture. Reduce heat and simmer, stirring constantly until sauce has thickened slightly, about 2 minutes. Remove from heat.
    • When Brussels sprouts are done, transfer to medium bowl. Pour sauce over and toss to coat. Transfer to serving platter or divide among 4 bowls. Sprinkle with peanuts and red pepper flakes (optional); serve with hot cooked rice.

    Notes

    1. For a vegan version, skip the honey and use sugar or other sweetener instead.

    Nutrition

    Calories: 510kcalCarbohydrates: 70gProtein: 18gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 949mgPotassium: 1141mgFiber: 11gSugar: 11gVitamin A: 1724IUVitamin C: 194mgCalcium: 133mgIron: 4mg
    Keyword copycat, restaurant recipe, spicy
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Asian Main Courses

    • Crispy Baked Egg Rolls
    • Salt and Pepper Shrimp
    • Korean Pork Belly
    • Spicy Chicken Noodle Soup

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Katherine | Love In My Oven says

      January 22, 2021 at 9:07 am

      5 stars
      Such a fun way to eat some brussels sprouts, Marissa! Yum! I have been eating a ton of sprouts these days, much to my childrens' chagrin...they may actually enjoy these ones though! 🙂

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:25 pm

        Thanks so much, Katherine! May be worth a try... 😉

        Reply
    2. David @ Spiced says

      January 22, 2021 at 4:29 am

      5 stars
      I 100% agree with you about roasted Brussels - truthfully they are one of my favorite veggies! And whole Brussels in a brothy soup is another great way to eat them. We roast Brussels on a regular rotation around here, and next time I want to try 'em with this Kung Pao sauce. What a great idea!

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:25 pm

        Thanks, David! I haven't tossed them into soup before, but I'll have to give it a try.

        Reply
    3. Sonali- The Foodie Physician says

      March 19, 2015 at 12:56 pm

      From one BS ambassador to another, these look amazing! And if all Brussels Sprouts were prepared like this, they would be loved by all!

      Reply
      • Marissa says

        March 23, 2015 at 10:35 am

        haha! Thanks, Sonali...

        Reply
    4. shashi at runninsrilankan says

      March 17, 2015 at 8:09 am

      I adore Brussels sprouts - but I've never had them so well seasoned - this sounds phenomenal - wow - this would make the humble Brussels sprout totally addicting! Thanks Marissa!

      Reply
      • Marissa Stevens says

        March 18, 2015 at 4:41 pm

        Thanks so much, Shashi! I hope you'll give them a try.

        Reply
    5. nagimaehashi says

      March 17, 2015 at 2:10 am

      I'm Team Brussel Sprouts!! I love love LOVE them. But then again, I have never experienced soggy boiled ones 🙂 Only ones like yours, crisp golden brown or shaved (I love them shaved!) And Kung Pao? GOLD!! 🙂

      Reply
      • Marissa Stevens says

        March 18, 2015 at 4:42 pm

        Woohoo! Thanks so much, Nagi.

        Reply
    6. Joanne says

      March 15, 2015 at 5:23 am

      I'm a brussels sprout lover also!! THEY are SO underrated...it's sad. Love this kung pao BS recipe!

      Reply
      • Marissa says

        March 15, 2015 at 9:13 am

        Thanks, Joanne! xo

        Reply
    7. Kelsey says

      March 14, 2015 at 1:51 pm

      yes, would go great with sauerkraut. i love kung pao anything and this really takes the "cake"

      Reply
      • Marissa says

        March 15, 2015 at 9:13 am

        Thanks, Kelsey!:)

        Reply
    8. Kathleen | HapaNom says

      March 13, 2015 at 12:21 pm

      I am in the, brussels sprouts lover camp - for sure! But this recipe, my goodness, the flavors! You've taken this already wonderful veggie and really elevated it to something quite spectacular! Ba-ra-vo!

      Reply
      • Marissa says

        March 13, 2015 at 1:26 pm

        Thanks so much, Kathleen! xo

        Reply
    9. hipfoodiemom says

      March 13, 2015 at 12:17 pm

      Marissa, I LOVE this recipe!!! Kung Pao brussels sprouts is brilliant!!! love me some hot chili paste and can't wait to try this!!! Happy friday!

      Reply
      • Marissa says

        March 13, 2015 at 1:27 pm

        Thank you, Alice! 🙂

        Reply
    10. Helen @ Scrummy Lane says

      March 13, 2015 at 9:55 am

      OK, so these are getting PINNED!
      Great timing, too ... I just bought some brussels and was wondering what to do with them!

      Reply
      • Marissa says

        March 13, 2015 at 10:40 am

        Oh wow, love it Helen! Thank you.

        Reply
    11. Nicole ~ Cooking for Keeps says

      March 13, 2015 at 9:38 am

      I LOVE brussels sprouts. Love love love! I always have at least a pound in my fridge, so I'm always looks for new ways to cook them. I think spiciness is just what I need!!

      Reply
      • Marissa says

        March 13, 2015 at 10:40 am

        Perfect! Thanks, Nicole.

        Reply
    12. Kevin | keviniscooking says

      March 13, 2015 at 8:15 am

      Fantastic way of serving up these beauties! Always looking for new ways to enjoy Brussels Sprouts.

      Reply
      • Marissa says

        March 13, 2015 at 10:40 am

        Me too, Kevin. 🙂 Thanks!

        Reply
    13. Laura Dembowski says

      March 13, 2015 at 5:35 am

      I'm also a Brussels sprouts ambassador :). They are my fave! I can't wait to try this recipe.

      Reply
      • Marissa says

        March 13, 2015 at 8:01 am

        Thanks, Laura!

        Reply
    14. thefoodieteen says

      March 13, 2015 at 2:57 am

      This is such a great idea! I adore roasted Brussels, especially when they're packed full of flavour like these are 🙂

      Reply
      • Marissa says

        March 13, 2015 at 8:01 am

        Thank you!

        Reply
    15. Lorraine @ Not Quite Nigella says

      March 13, 2015 at 12:09 am

      I love them too but I wasn't fed them as a child so I don't have any bad memories of them although I can see how bad they could have gotten if they were boiled mush! 🙂 I'm a big BS (Brussels sprout) lover now 😀

      Reply
      • Marissa says

        March 13, 2015 at 8:00 am

        haha 😉 Thanks, Lorraine!

        Reply
    16. amanda says

      March 12, 2015 at 7:03 pm

      I'm a brussels sprouts lover, too! And believe it or not, my husband and kids love them! I definitely need to make this soon!

      Reply
      • Marissa says

        March 13, 2015 at 8:00 am

        That's so cool that your kids love them too!

        Reply
    17. Mira says

      March 12, 2015 at 5:08 pm

      I'm from the brussels sprouts' lovers camp 🙂 Love the way you cooked them Marissa, definitely trying the recipe:)

      Reply
      • Marissa says

        March 13, 2015 at 8:00 am

        Thank you, Mira. I think you'll really like them...

        Reply
    18. Lily Lau says

      March 12, 2015 at 3:39 pm

      Add me to your ambassadors' list, your recipe just opened my eyes!

      Reply
      • Marissa says

        March 13, 2015 at 7:59 am

        Thanks, Lily! 🙂

        Reply
    19. Maureen | Orgasmic Chef says

      March 12, 2015 at 2:20 pm

      I think this is a brilliant idea. I didn't know brussels sprouts needed an ambassador or even TWO ambassadors but it's a great way to let people know how good they can be when cooked with cleverness like this.

      Reply
      • Marissa says

        March 13, 2015 at 7:59 am

        Thank you, Maureen!

        Reply
    20. Girl and the Kitchen says

      March 12, 2015 at 11:09 am

      I too am an ambassador for them! Never liked them much until a few years back when I had them roasted at a restaurant and they changed my life!

      Reply
      • Marissa says

        March 13, 2015 at 7:59 am

        Roasting them is the best - they really have so much flavor!

        Reply
    Newer Comments »

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email