Kung Pao Brussels Sprouts
A spicy and delicious vegetarian version of takeout classic Kung Pao.
Servings: 4 people
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
- 1/4 cup soy sauce
- 1/4 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
- 1/2 cup roasted unsalted peanuts
- red pepper flakes to taste
Instructions
- Cook Rice: 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: Preheat oven to 425°F.
- Line Pan: Line a rimmed baking sheet with parchment paper.
- Roast Sprouts: 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.
- Prepare Slurry: 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.
- Simmer Sauce: 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.
- Toss and Serve: 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.
Video
Notes
- For a Vegan Version: Skip the honey and use sugar or other sweetener instead.
- Uniform Sizing: Halve all sprouts to a uniform size so the smaller leaves don't scorch before the centers are tender.
Nutrition
Calories: 510kcal | Carbohydrates: 70g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 949mg | Potassium: 1141mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1724IU | Vitamin C: 194mg | Calcium: 133mg | Iron: 4mg
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