Tender Kung Pao Brussels sprouts are caramelized and crispy on the outside and tossed in a delicious sweet, savory, and spicy kung pao sauce then served garnished with roasted peanuts!
This Kung Pao brussels sprout recipe is an easy at home version of the popular PF Chang’s recipe, and much like my crispy tofu kung pao recipe, they do not disappoint!
Table of contents
Asian Brussel Sprouts
These spicy sprouts are super simple to make in under 30 minutes. They’re a different take on your everyday roasted veggies, and a nod to Chinese restaurants cuisine. Serve them as a main meal with a side of rice and with chicken, tofu or beef or just enjoy them as a snack or yummy appetizer.
The tasty kung pao sauce made with honey, garlic chili paste, garlic, ginger, and soy sauce, among other things, does a great job of balancing out the natural bitterness that can come from Brussels sprouts, making them delicious and incredibly addicting!
Ingredients/shopping list
- Brussels sprouts: About 2 lbs serve approximately 6 people. If you need more, feel free to double the recipe, but work in batches to not overcrowd the pan. Wash the sprouts and remove any outer leaves that are discolored or wilted.
- Olive oil & Sesame oil: Both together will help to caramelize the edges of the Brussels sprouts but the sesame oil specifically offers the flavorful nutty aroma popular in Asian dishes. You can decide to use just one kind if you prefer.
- For the sauce: Soy sauce, water, rice vinegar, honey, cornstarch, minced garlic, grated fresh ginger (or ginger paste), and garlic chili paste. You can use low-sodium or regular soy sauce. For gluten-free options, use tamari or coconut aminos.
- Garnish: Roasted salted peanuts and green onion are optional but add a nice salty crunch factor.
Variations/ Substitutions
There are so many ways to make this Kung Pao brussel sprouts your own. Half the fun is getting creative with the flavors!
1. More optional garnishes: Sesame seeds, cilantro, sliced green onions, red pepper flake.
2. Add in pineapple chunks (or just the juice) and dried red chilis for extra sweet and spiciness to the sauce and heat through.
3. Swap the garlic chili paste with sriracha if you prefer.
4. Use brown sugar instead of honey, both are sweet and delicious, just a slightly different taste.
5. Add a tablespoon or two of hoisin sauce.
6. Omit the nuts if you’re not a peanut fan.
7. Add other vegetables such as sliced carrots, green or red bell pepper, broccoli, cauliflower, bok choy, or sugar snap peas or mushrooms.
How to Make this Recipe
If I’m not serving these Asian Brussel sprouts as a vegetarian appetizer or side dish, you’ll find me trying not to eat them directly out of the pan.
Here’s how to make them:
Step 1: Boil the Brussels sprouts for 2-3 minutes until they turn bright green. You’re not looking to cook them completely, just soften them a bit and bring out the color.
Step 2: Drain them and allow them to cool and dry on a paper towel-lined tray. Once cooled, time off the stems and cut each Brussels sprout in half.
Step 3: Heat a cast iron skillet over medium-high heat and allow the olive oil and sesame oil to heat for about 1 minute until fragrant. Add the sprouts to the pan cut side down in a single layer and sauté for 2-3 per side until crispy and golden brown on the outside.
Step 4: In a small separate bowl, whisk together the soy sauce, water, rice wine vinegar, honey, cornstarch, garlic, ginger, and garlic chili paste. Pour it into the pan to cook over medium heat for a couple of minutes until the cornstarch works its magic and helps it to thicken.
Step 5: Return the Brussels sprouts to the pan and toss brussels in that glorious sauce. Serve garnished with chopped peanuts, extra red pepper flakes if you love spicy food!
How to Cook these Brussel Sprouts in the Oven
Trim the sprouts and cut in half then toss in the oil. Place them on a greased rimmed baking sheet (or line with parchment paper) and bake in a preheated oven at 400° F for 25-30 minutes until tender. Heat the sauce ingredients in a small saucepan for about 5 minutes until thickened. After baking the Brussel sprouts, place them in a large bowl and toss them in the sauce.
Tips
- These Brussels sprouts are vegetarian, but make them vegan by using brown sugar instead of honey. Maple syrup works too.
- Avoid frozen brussels sprouts. Always use fresh, otherwise, you’ll end up with soggy sprouts.
What to serve with?
These can be served as an appetizer with some extra dipping sauce on the side, or as a side dish.
I love them alongside other Asian-inspired recipes like bulgogi bowls, Asian pork chops, maple soy glazed bake salmon, chicken pad thai, and Asian meatballs.
FAQ’s
Technically you can roast whole Brussels sprouts, however, it does take longer. I love cutting them in half because it means that there is more surface area to caramelize and coat in sauce.
Keep them stored in an airtight container in the refrigerator for up to 4 days.
Toss them back in the oven, the skillet, or the air fryer to crisp back up again. Feel free to make a little extra sauce to serve and enjoy all over again!
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Kung Pao Brussel Sprouts
Ingredients
- 2 pounds brussel sprouts
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- ¾ teaspoon garlic chili paste
- ¼ cup roasted salted peanuts chopped (optional)
Instructions
- Bring a large pot of water to a boil then add the brussel sprouts and boil for 2-3 minutes until they turn bright green.2 pounds brussel sprouts
- Pour the brussel sprouts into a colander in the sink to drain. Set aside until cool to touch.
- Once cooled, trim the stem off and cut the brussel sprouts in half.
- Heat a cast iron skillet over medium heat.
- Add the olive oil and sesame oil and allow the oils to heat for approximately one minute until fragrant.1 tablespoon olive oil, 1 tablespoon sesame oil
- Add the brussel sprouts cut side down in a single layer.
- Sauté for 2-3 minutes until a brown crust forms on the bottom.
- Then flip each one over and cook for an additional 2 minutes or until they are crisp on the outside and tender on the inside.
- Remove the brussel sprouts from the pan and place in a bowl.
- In a small bowl, whisk together the soy sauce, water, rice wine vinegar, honey, cornstarch, garlic, ginger and garlic chili paste.½ cup soy sauce, ¼ cup water, 2 tablespoons rice wine vinegar, 1 tablespoon honey, 1 tablespoon cornstarch, 2 cloves garlic, 1 teaspoon ginger, ¾ teaspoon garlic chili paste
- Then add the sauce to the pan and cook for 2 minutes over medium heat until the sauce thickens.
- Place the brussel sprouts back in the pan and toss to coat with the sauce.
- Garnish with chopped peanuts, optional¼ cup roasted salted peanuts
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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