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 1 tablespoon ginger, ¼ cup low sodium soy sauce, ¼ cup rice vinegar, 2 tablespoons chinkiang vinegar, and 1 tablespoon red chili paste.
- In a large skillet, heat the 1 tablespoon vegetable oil over medium-high heat. Place 1 pound 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 3 cloves garlic and 1 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 ¼ cup peanuts and ¼ cup 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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