Kung Pao Brussels Sprouts
These kung pao brussels sprouts are a bold and flavorful twist on a classic. Elevate your vegetable game with this easy-to-follow and delicious recipe that's perfect for any occasion.
Servings 4
Calories 275kcal
Equipment
Ingredients
- 2 lbs brussels sprouts
- 2 tablespoon olive oil
Vinegar Mixture
- ¼ cup Chinese black vinegar
- 2 tablespoon light soy sauce
- 2 tablespoon Shaoxing wine
- 3 tablespoon granulated sugar
- ¼ teaspoon salt
- 2 teaspoon cornstarch
Kung Pao Sauce Base
- 2 tablespoon vegetable oil
- 1 tablespoon white sesame seeds
- 1 teaspoon chili flakes
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon Sichuan peppercorn ground
Instructions
- Cut the stems and halve brussels sprouts. Coat with olive oil and bake at 400 °F for 30 mins. At the 15 min mark, gently toss the brussels sprouts so they all bake evenly.
- Mix Chinese black vinegar, light soy sauce, Shaoxing wine, granulated sugar, salt, and cornstarch in a bowl. Whisk so the cornstarch is mixed in evenly.
- In a deep saucepan or wok, add vegetable oil, white sesame seeds and Chinese chili flakes. Fry on medium heat until the chili flakes brown a bit (but not black). This should take 1-2 minutes. If the oil starts to bubble, briefly take the wok off the heat.
- Add minced garlic, minced ginger, and ground Sichuan peppercorn to the wok. If you have whole Sichuan peppercorn, ground with a mortar and pestle. Stir-fry for 30 seconds.
- Add the vinegar mixture that you had set aside and set heat to medium-low. Stir until the mixture thickens enough to coat a spoon. It’ll thicken further as it cools.
- Remove brussels sprouts out of the oven and add them to the wok with the sauce. Toss until brussels sprouts are evenly coated.
Nutrition
Calories: 275kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Fiber: 10g | Sugar: 17g