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Recipes
February 2015

Kung Pao Brussels Sprouts

By Gunshow, AtlantaPhotography by Alex Lau

3.9

(90)

Image may contain Plant Food Dish Meal Vegetable Platter and Nut
Alex Lau

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

Recipe information

  • Yield

    6 Servings

Ingredients

2

pounds Brussels sprouts, halved

5

tablespoons vegetable oil, divided

Kosher salt and freshly ground black pepper

1

tablespoon cornstarch

3

garlic cloves, finely chopped

2

tablespoons finely chopped peeled ginger

2

tablespoons hot chili paste (sambal oelek)

6

dried chiles de árbol, lightly crushed

½

cup soy sauce

3

tablespoons sugar

2

teaspoons unseasoned rice vinegar

⅓

cup unsalted, roasted peanuts

Need to make a substitution?

Preparation

  1. Instructions

    Step 1

    Preheat oven to 425°. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.

    Step 2

    Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.

    Step 3

    Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.

    Step 4

    Toss brussels sprouts with sauce and serve topped with peanuts.

Nutrition Per Serving

Calories (kcal) 270 Fat (g) 16 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 26 Dietary Fiber (g) 7 Total Sugars (g) 11 Protein (g) 10 Sodium (mg) 1660
Explore Bon AppétitBrussels SproutVegetableFallSideDairy-FreeVegetarianVeganHealthyishDinner