Kung Pao Brussels Sprouts

A quick and simple dish that will surely add some zing to your weeknight dinner. Super easy to make and packed with flavor!! Gluten-free, vegan and dairy-free.Kung Pao Brussels SproutsMy family and I love Chinese food and this famous restaurant in our area serves some of the best Chinese/Thai delicacies that I have ever tasted. On our last visit, we tried their tasty kung pao delicacy and it was amazing!! Ever since, I wanted to experiment and create the same flavor in my kitchen. If you love kung pao dishes as much as I do then you’re surley going to love Kung Pao Brussels Sprouts. It’s so simple, yet so delicious! How to make Healthy Kung Pao Brussels Sprouts?

Don’t have a liking for brussels sprouts, no worries. Try it on any other veggies or proteins like green beans, roasted cauliflower florets, roasted potato wedges, tofu, or paneer. Meat lovers can add their favorites to this sauce and create a lip-smacking meal.

This recipe is adapted from Bon Appétit but I have tweaked it a bit to match my tastes and preferences and came up with a much milder, less spicier, yet flavorful side dish!! 

RECIPE DETAILS – Before we begin with homemade kung pao sauce, let’s roast brussels sprouts in the oven. Clean, wash and trim the sprouts. Cut them lengthwise in halves and place them in a hot oven to roast until they have a nice crispy outer layer and is soft on the inside. They can also be toasted in a pan.

Kung Pao Brussels Sprouts

Time to prepare our sweet and spicy quick kung pao sauce. Heat oil in a wok, stir fry chilies, ginger-garlic paste and saute for few seconds. Pour in rest of the ingredients, mix and finally add cornstarch. Let it simmer for a while until everything starts to come together and in minutes the sauce will thicken. You can customize the heat/spice level to your liking.

Add the brussels sprouts at the very end. Toss until its well coated or glazed with kung pao sauce. Finish off with roasted chopped peanuts and green onions.

The end result is completely irresistible – crispy brussels sprouts meets crunchy peanuts and sweet ‘n’spicy kung pao sauce. It’s truly an incredible explosion of flavors! Pair it with steamed rice, spicy veg noodles and create a killer vegetarian meal tonight.

If you happen to make this recipe, please leave me a comment or share your pics on with me on Facebook. I would love to see your creation and would be happy to answer any questions. Cheers!

How to make Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts
Votes: 2
Rating: 5
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Rate this recipe!
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Healthy Kung Pao Brussels Sprouts - A simple dish that will surely add some zing to your weeknight dinner. Super easy to make and packed with flavor!!
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
25 MINUTES
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
25 MINUTES
Kung Pao Brussels Sprouts
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Healthy Kung Pao Brussels Sprouts - A simple dish that will surely add some zing to your weeknight dinner. Super easy to make and packed with flavor!!
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
25 MINUTES
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
25 MINUTES
INGREDIENTS
INGREDIENTS FOR BAKING BRUSSELS SPROUTS
  • 1 pound Brussels Sprouts or 450 grams
  • 2.5 tablespoon Olive oil
  • 1/4 teaspoon Coarsely crushed black peppercorns
  • Salt to taste
INGREDIENTS FOR KUNG PAO SAUCE
  • 1.5 tablespoon Sesame Oil or Olive oil
  • 4-5 pieces of Whole dried chilies
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 1/2 cup Soy sauce
  • 3 tablespoon Brown Sugar or Regular sugar
  • 1 tablespoon Vinegar
  • 2 teaspoon Red chili paste or Sriracha (adjust according to taste)
  • 1 tablespoon Cornstarch mixed with enough water to make a paste
  • 1/4-1/2 cup Roasted and chopped peanuts
  • Salt to taste
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. Clean and wash Brussels sprouts.
  2. Assemble rest of the ingredients.
  3. Trim and sliced them in halves (length-wise).
  4. Set and preheat oven at 400 degree F. Add oil, salt and pepper to a bowl.
  5. Toss brussels sprouts in it.
  6. Spread the brussels sprouts on a baking tray and..
  7. Bake until the outside leaves are crispy and lightly browned. For me it was 24 minutes.
  8. Meanwhile, let's prepare the kung pao sauce. Heat oil in a pan, add chilies and ginger-garlic.
  9. Let it cook for few seconds and then add all the ingredients except cornflour. Let it simmer for a while.
  10. Pour in cornflour and simmer until the sauce thickens.
  11. Lower the flame, add baked Brussels sprouts, chopped peanuts and mix gently until well coated.
  12. If you find the sauce too much, you can take out couple of teaspoons and then mix in the baked Brussels sprouts.
  13. Transfer it to a bowl and have it for dinner or..
  14. Enjoy it as an evening snack.
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10 Responses

  1. rocky nikunj says:

    how would you reheat it

  2. anita says:

    Can i use frozen Brussel sprouts?

    • Ruchi says:

      Yes you can. Take frozen brussels sprouts and mix with olive oil and salt. Evenly spread them in single layer on a baking sheet and bake. 🙂

  3. Audrey says:

    I love Kung Pao, maybe this recipe will help me to like Brussels Sprouts. 🙂 Thank you for sharing this recipe on Creative K Kids Tasty Tuesdays!

  4. Petra says:

    This is a great and creative way to use Brussels sprouts! It sounds delicious with the peanuts and the sauce! Thank you for bringing it to Fiesta Friday!

  5. Judi Graber says:

    I love the mini Brussel sprouts you can sometimes find in the market – these look rather small and tender I bet. Kung Pao is a favorite sauce that I usually have with shrimp or chicken. Happy Fiesta Friday and thanks for sharing 🙂

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