Kung Pao Brussels Sprouts

Fresh brussels sprouts, bell peppers, and a savory sauce with a hint of spice make this the perfect side or vegetarian main dish. SAUCE INGREDIENTS:





Preheat the oven to 350F.

Wash, rinse and dry the Brussels sprouts. Remove the hard stem and slice each sprout in half lengthwise. Place the brussels sprouts on a baking sheet lined with parchment paper and season with a little oil and salt. Toss to coat and make sure each Brussel sprouts is facing down on the cut side so it gets roasted slightly. Roast in the oven for about 20-30 minutes or until just tender.

Next in a wok or large pan on medium heat, add a little oil and the whites of the green onion. Fry for about 1 minute then add the bell peppers. Season with a little salt and pepper then continue to fry until the peppers begin to soften.

Now add the chilies, ginger, and garlic. Fry for about 30 seconds or until the garlic is fragrant then add all of the sauce ingredients EXCEPT the corn starch slurry. Bring to a simmer then thicken with the cornstarch slurry by adding it a little at a time and continuously stir until the sauce has thickened. (NOTE: after adding a little corn starch let it simmer for a minute before adding more.)

Next add the roasted brussels sprouts, peanuts, green onion, and sesame seeds to the wok. Toss to coat the sprouts in the sauce and once tender they are done.

Serve with jasmine or white rice on the side if you choose.


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