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Bon Appétit

Kung Pao Brussels Sprouts

4.8

(7)

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, freshly ground 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 arbol, lightly crushed
1/2 cup soy sauce
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
1/3 cup unsalted, roasted peanuts

Preparation

  1. Step 1

    Preheat oven to 425°. Toss brussels sprouts and 4 tablespoons 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 tablespoon water in a small bowl until smooth.

    Step 3

    Heat remaining 1 tablespoon oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.

    Step 4

    Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.

    Step 5

    Toss brussels sprouts with sauce and serve topped with peanuts.

TagsBrussels SproutVegetablePeanutNutChile de ÁrbolChileGingerHerbs & SpicesSideDinnerDairy FreeVegetarianVeganQuickEasyRoastBon Appétit
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