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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 - Stillwater Wine & Spirits
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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
Not Available
4 Tbsp vegetable oil, divided
Not Available
1/4 tsp salt
Not Available
1/4 tsp pepper
Not Available
2 garlic cloves, finely chopped
Not Available
1 Tbsp finely chopped peeled ginger
Not Available
1/3 cup tablespoons low sodium soy sauce
Not Available
1/4 cup water, plus 1 tablespoon
Not Available
3 Tbsp light brown sugar
Not Available
1 Tbsp rice vinegar
Not Available
2 tsp toasted sesame oil
Not Available
2 tsp sriracha
Not Available
2 tsp cornstarch
Not Available
6 dried chiles de árbol, lightly crushed
Not Available
1/4 cup roasted, unsalted peanuts
Not Available

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.