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!
Ingredients
Scale
- 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
Instructions
- Wash and trim the Brussels sprouts, cutting them in half for even cooking.
- Heat peanut oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté until fragrant (about 30 seconds).
- Add dried red chilis and sauté until slightly darkened.
- Introduce the halved Brussels sprouts to the skillet; stir-fry for about 5-7 minutes until they brown and remain crunchy.
- In a small bowl, whisk together soy sauce, cornstarch, and water until smooth. Pour over the vegetables and stir to coat.
- 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