Copycat Kung Pao Brussel Sprouts
If you’ve never met a Brussels sprout that you liked, this vegetarian version of Kung Pao Chicken may just be the thing that changes your mind. Roasted Brussels sprouts are coated in a ginger garlic soy sauce and a dash of sriracha for a dish you can’t forget!
Recipe - Stillwater
Copycat Kung Pao Brussel Sprouts
Prep Time45 Minutes
Servings6
Cook Time45 Minutes
Ingredients
2 lbs Brussels sprouts, halved
4 Tbsp vegetable oil, divided
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves, finely chopped
1 Tbsp finely chopped peeled ginger
1/3 cup tablespoons low sodium soy sauce
1/4 cup water, plus 1 tablespoon
3 Tbsp light brown sugar
1 Tbsp rice vinegar
2 tsp toasted sesame oil
2 tsp sriracha
2 tsp cornstarch
6 dried chiles de árbol, lightly crushed
1/4 cup roasted, unsalted peanuts
Directions
- Preheat oven to 425°. In a medium bowl, combine the Brussels sprouts, 3 tablespoons oil, salt and pepper. Arrange in a single layer on a large, rimmed baking sheet and bake for 30 to 35 minutes, stirring once, until tender and browned.
- Meanwhile, in a small saucepan, heat 1 tablespoon oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add the soy sauce, 1/4 cup water, brown sugar, rice vinegar, sesame oil and sriracha. Bring to a boil. In another small bowl, whisk together the cornstarch and the remaining 1 tablespoon water. Stir into the sauce and boil until thickened, about 1 minute. Add the chiles and remove from the heat.
- In a medium bowl, combine the roasted Brussels sprouts, peanuts and sauce. Toss to coat and serve immediately.
45 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Fresh Brussel Sprouts, 1 Pound
$3.99/lb$3.99/lb
Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.39$0.14/oz
Morton Salt, 26 Ounce
$2.49$0.10/oz
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.99$1.33/oz
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Fresh Ginger Root, 0.25 Pound
$4.99/lb$4.99/lb
Essential Everyday Soy Sauce, Less Sodium, 10 Fluid ounce
$2.79$0.28/fl oz
Cub Drinking Water, Purified, 1 Gallon
$1.39$1.39/gal
Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$2.99$0.09/oz
Nakano Rice Vinegar, Mild & Mellow, Natural, 12 Fluid ounce
$4.69$0.39/fl oz
Dynasty Sesame Seed Oil, 5 Ounce
$5.29$1.06/oz
Huy Fong Chili Sauce, Hot, Sriracha, 28 Ounce
$6.99$0.25/oz
Essential Everyday Peanuts, Unsalted, Dry Roasted, 16 Ounce
$2.59$0.16/oz
Directions
- Preheat oven to 425°. In a medium bowl, combine the Brussels sprouts, 3 tablespoons oil, salt and pepper. Arrange in a single layer on a large, rimmed baking sheet and bake for 30 to 35 minutes, stirring once, until tender and browned.
- Meanwhile, in a small saucepan, heat 1 tablespoon oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add the soy sauce, 1/4 cup water, brown sugar, rice vinegar, sesame oil and sriracha. Bring to a boil. In another small bowl, whisk together the cornstarch and the remaining 1 tablespoon water. Stir into the sauce and boil until thickened, about 1 minute. Add the chiles and remove from the heat.
- In a medium bowl, combine the roasted Brussels sprouts, peanuts and sauce. Toss to coat and serve immediately.