Kung Pao Brussels Sprouts
A classic Chinese takeout dish but made with one of my favorite veggies! Kung Pao brussels sprouts are stir-fried until they’re crisp and tender and have a kick of savory-spicy flavor in each bite. Simple, delicious, and guaranteed to please!
Servings: 6 people
Ingredients
- 1 pound brussels sprouts trimmed and halved
- 1 tablespoon vegetable oil
- 1 red chili pepper minced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- 2 tablespoons chinkiang vinegar
- 1 tablespoon red chili paste
- ¼ cup peanuts roughly chopped
- ¼ cup green onions chopped
Instructions
- In a small bowl, whisk together the ginger, soy sauce, rice vinegar, chinkiang vinegar, and red chili paste.
- In a large skillet, heat the vegetable oil over medium high heat. Place the brussels sprouts in the pan and toss to coat them in the oil. Sear the brussels sprouts, undisturbed for 2-3 minutes before stirring.
- Toss and stir the brussels sprouts, sear undisturbed for another 2-3 minutes. Continue to sear the brussels sprouts until they are pretty evenly crisped on the outsides.
- Reduce the heat to medium and add the garlic and red chili pepper, saute with the brussels sprouts for 3 minutes.
- Pour the sauce mixture over the brussels sprouts and toss to coat. Continue to cook the brussels sprouts in the sauce for 3-5 minutes. Continue to stir and cook the brussels sprouts until the sauce thickens.
- Remove the pan from heat and serve the brussels sprouts topped with chopped peanuts and green onions.
Nutrition
Calories: 105kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 405mg | Potassium: 432mg | Fiber: 4g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 80mg | Calcium: 50mg | Iron: 2mg
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