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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!
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Recipe - Cottage Grove
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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
  1. 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.
  2. 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.
  3. 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
2 lbs Brussels sprouts, halved
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Fresh Brussel Sprouts, 1.5 Pound
$3.49/lb$3.49/lb
4 Tbsp vegetable oil, divided
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Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.69$0.15/oz
1/4 tsp salt
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Morton Salt, 26 Ounce
Save $5.00 on your Online Order when you buy $20 of participating items in a single transaction
$1.49 was $1.49$0.06/oz
1/4 tsp pepper
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Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.49$1.16/oz
2 garlic cloves, finely chopped
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Fresh Bulk Garlic, 0.15 Pound
$0.90 avg/ea$5.99/lb
1 Tbsp finely chopped peeled ginger
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Fresh Ginger Root, 0.25 Pound
$2.99/lb$2.99/lb
1/3 cup tablespoons low sodium soy sauce
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Essential Everyday Soy Sauce, Less Sodium, 10 Fluid ounce
$2.49$0.25/fl oz
1/4 cup water, plus 1 tablespoon
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Cub Drinking Water, Purified, 1 Gallon
$1.39$1.39/gal
3 Tbsp light brown sugar
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Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$1.99 was $2.49$0.06/oz
1 Tbsp rice vinegar
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Nakano Rice Vinegar, Mild & Mellow, Natural, 12 Fluid ounce
$4.29$0.36/fl oz
2 tsp toasted sesame oil
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Dynasty Sesame Seed Oil, 5 Ounce
$4.19$0.84/oz
2 tsp sriracha
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Sriracha Chili Sauce, Hot, 28 Ounce
$11.49$0.41/oz
2 tsp cornstarch
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Everyday Essential Corn Starch, 12 Ounce
$1.99$0.17/oz
6 dried chiles de árbol, lightly crushed
Not Available
1/4 cup roasted, unsalted peanuts
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Essential Everyday Peanuts, Unsalted, Dry Roasted, 16 Ounce
$2.99$0.19/oz

Directions

  1. 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.
  2. 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.
  3. In a medium bowl, combine the roasted Brussels sprouts, peanuts and sauce. Toss to coat and serve immediately.