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 salty roasted peanuts!
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, optional
¼ cup roasted salted peanuts
Notes
Additional optional garnishes: sesame seeds, cilantro, sliced green onions.Add in pineapple, dried red chilis in when adding the sauce to heat through.Use low sodium or regular soy sauce or tamari, or coconut aminos for gluten-free options.Use sriracha instead of chili garlic paste.Use brown sugar instead of honey.Use fresh ginger or ginger paste if desired.Use all olive oil or all sesame oil instead of a combination of both. That is your personal preference.Store leftovers in an airtight container in the refrigerator for 3-4 days.Reheat in the oven or toss in a skillet to crisp them back up.