Copycat Kung Pao Brussel Sprouts
If you’ve never met a Brussels sprout that you liked, this vegetarian version of Kung Pao Chicken may just be the thing that changes your mind. Roasted Brussels sprouts are coated in a ginger garlic soy sauce and a dash of sriracha for a dish you can’t forget!
Recipe - Stillwater Wine & Spirits
Copycat Kung Pao Brussel Sprouts
Prep Time45 Minutes
Servings6
Cook Time45 Minutes
Ingredients
2 lbs Brussels sprouts, halved
4 Tbsp vegetable oil, divided
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves, finely chopped
1 Tbsp finely chopped peeled ginger
1/3 cup tablespoons low sodium soy sauce
1/4 cup water, plus 1 tablespoon
3 Tbsp light brown sugar
1 Tbsp rice vinegar
2 tsp toasted sesame oil
2 tsp sriracha
2 tsp cornstarch
6 dried chiles de árbol, lightly crushed
1/4 cup roasted, unsalted peanuts
Directions
- Preheat oven to 425°. In a medium bowl, combine the Brussels sprouts, 3 tablespoons oil, salt and pepper. Arrange in a single layer on a large, rimmed baking sheet and bake for 30 to 35 minutes, stirring once, until tender and browned.
- Meanwhile, in a small saucepan, heat 1 tablespoon oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add the soy sauce, 1/4 cup water, brown sugar, rice vinegar, sesame oil and sriracha. Bring to a boil. In another small bowl, whisk together the cornstarch and the remaining 1 tablespoon water. Stir into the sauce and boil until thickened, about 1 minute. Add the chiles and remove from the heat.
- In a medium bowl, combine the roasted Brussels sprouts, peanuts and sauce. Toss to coat and serve immediately.
45 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Preheat oven to 425°. In a medium bowl, combine the Brussels sprouts, 3 tablespoons oil, salt and pepper. Arrange in a single layer on a large, rimmed baking sheet and bake for 30 to 35 minutes, stirring once, until tender and browned.
- Meanwhile, in a small saucepan, heat 1 tablespoon oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add the soy sauce, 1/4 cup water, brown sugar, rice vinegar, sesame oil and sriracha. Bring to a boil. In another small bowl, whisk together the cornstarch and the remaining 1 tablespoon water. Stir into the sauce and boil until thickened, about 1 minute. Add the chiles and remove from the heat.
- In a medium bowl, combine the roasted Brussels sprouts, peanuts and sauce. Toss to coat and serve immediately.