Irresistible Kung Pao Brussels Sprouts Recipe to Savor

Brussels sprouts, those little green orbs of joy, have a way of turning skeptics into believers with their delightful crunch and rich flavor. Imagine these tiny veggies tossed in a spicy sauce that dances on your taste buds. Oven Roasted Cauliflower for a flavorful side Welcome to the world of Kung Pao Brussels Sprouts, where each bite is a flavorful revelation that begs for more. Creamy Potato Corn Chowder for a comforting contrast.

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Picture this: family gathered around the dinner table, laughter filling the air as everyone dives into a bowl of crispy, spicy Brussels sprouts. It’s not just a meal; it’s an experience that brings people together. Cuban Style Black Beans for a fiesta twist Whether it’s a cozy weeknight dinner or a festive gathering, these Kung Pao Brussels Sprouts are sure to steal the show and leave everyone asking for seconds.

I still remember the first time I made Kung Pao Brussels Sprouts; my friends couldn’t believe they were eating Brussels sprouts! Their reactions were priceless—a mix of surprise and delight that turned my kitchen into a joyous celebration. For more inspiration, check out this Antipasto skewers recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Select firm, fresh sprouts that are bright green for optimal flavor and texture.
• Peanut Oil: A great choice for stir-frying, peanut oil adds a unique nutty flavor.
• Garlic: Fresh garlic cloves will enhance the dish’s aroma and depth; avoid pre-minced options.
• Fresh Ginger: Use grated ginger for an added zing; it complements the heat perfectly.
• Dried Red Chilis: Adjust the quantity based on your heat tolerance; they bring the Kung Pao heat! Sweet Chili Meatballs for a delicious pairing.
• Soy Sauce: Opt for low-sodium soy sauce to keep flavors balanced without overwhelming saltiness.
• Cornstarch: This helps create a lovely glaze that clings to each sprout beautifully.
• Green Onions: Sliced green onions add freshness and color, enhancing both flavor and presentation.
• Roasted Peanuts: These provide crunch and richness; make sure they’re unsalted for better control over seasoning.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for an adventure in cooking as we turn those humble Brussels sprouts into a kung pao masterpiece!

Prep the Brussels Sprouts: Start by washing and trimming the ends of 1 pound of Brussels sprouts. Cut them in half for optimal roasting and crispy texture.

Sauté Garlic and Ginger: In a large skillet over medium heat, add 2 tablespoons of peanut oil. Once hot, toss in minced garlic and grated ginger until fragrant—about 30 seconds.

Add Dried Chilis: Toss in 3-4 dried red chilis at this stage. Saute until they darken slightly—this releases their smoky flavor into the oil.

Cook the Brussels Sprouts: Add the halved Brussels sprouts to the skillet. Stir-fry them until they start to brown—about 5-7 minutes—making sure they remain crunchy yet tender.

Create the Sauce: In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of water until smooth. Pour this mixture over your veggies.

Add Peanuts and Green Onions: Finally, sprinkle in chopped roasted peanuts and sliced green onions as you stir everything together for about another minute until well-coated.

With just these simple steps, you’ll have transformed ordinary Brussels sprouts into an extraordinary Kung Pao experience! Serve them hot as a main dish or alongside rice for an unforgettable meal that will have everyone coming back for more.

Perfecting the Cooking Process

To achieve the best results, roast the Brussels sprouts first, then toss them in the Kung Pao sauce while they’re still warm for maximum flavor absorption.

Add Your Touch

Feel free to swap in different nuts or add some tofu for extra protein. You can also adjust the spice level by adding more or less chili.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warmed through to maintain their crunchiness.

Cooking these Kung Pao Brussels Sprouts always reminds me of that dinner party when my friends devoured them before I had a chance to sit down!

FAQ

Can I use frozen Brussels sprouts for this recipe?

Yes, but fresh Brussels sprouts offer better texture and flavor.

Is this dish suitable for meal prep?

Absolutely! It keeps well in the fridge and reheats nicely.

What can I serve with Kung Pao Brussels Sprouts?

For more inspiration, check out this Brussels sprouts with lemon recipe.

They pair wonderfully with rice or quinoa for a complete meal.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Kung Pao Brussels Sprouts

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• Author: deleciouscorner
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Brussels sprouts are transformed into a culinary delight with this Kung Pao Brussels Sprouts recipe. Each bite bursts with flavor, combining the spicy kick of dried red chilis and the nutty richness of roasted peanuts. Perfect for gatherings or weeknight dinners, this dish is not only visually appealing but also irresistibly delicious. With simple preparation and bold flavors, it’s no wonder that even skeptics become fans!

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Ingredients

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• 1 lb Brussels sprouts, halved
• 2 tbsp peanut oil
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 3–4 dried red chilis (adjust for spice level)
• 3 tbsp low-sodium soy sauce
• 1 tbsp cornstarch
• 1 tbsp water
• 2 green onions, sliced
• 1/4 cup roasted unsalted peanuts

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Instructions

1. Wash and trim the Brussels sprouts, cutting them in half for even cooking.
2. Heat peanut oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté until fragrant (about 30 seconds).
3. Add dried red chilis and sauté until slightly darkened.
4. Introduce the halved Brussels sprouts to the skillet; stir-fry for about 5-7 minutes until they brown and remain crunchy.
5. In a small bowl, whisk together soy sauce, cornstarch, and water until smooth. Pour over the vegetables and stir to coat.
6. Finally, add chopped peanuts and sliced green onions; stir for an additional minute.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 185
• Sugar: 2g
• Sodium: 358mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg