Who doesn’t like (love) Kung Pao Chicken? How about a twist on your favorite Chinese take-out? Just add Brussels Sprouts to your Asian pantry staples…I hope by now you all have the ingredients on hand. Roast these seasonal beauties until they are firm but crisp and then toss into the sweet and spicy sauce for a dish that is layered with flavor. For a vegetarian option, I serve this dish with brown rice topped with roasted peanuts. If you want to add a protein, chicken or salmon is a nice complement.
Kung Pao Brussels Sprouts
Serves 6
2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black 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 árbol, lightly crushed ( I omitted these)
½ cup soy sauce
1 tablespoons sugar
2 teaspoons rice vinegar, unseasoned
⅓ cup unsalted, roasted peanuts, chopped
Preheat oven to 425°. Toss Brussels sprouts and 4 Tbsp. 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.
Mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss Brussels sprouts with sauce and serve topped with peanuts.
Adapted from: Bon Appetit
