Kung Pao Brussel Sprouts
This is a great preparation for brussel sprouts that only takes 20 minutes. Roast the sprouts and red onion at 400 degrees for 20 minutes. Toss in the kung pao sauce that takes 3 minutes to make. It is that simple. The brussel sprouts can be eaten as a side dish or as a main course with steamed rice. Kung pao brussel sprouts are also vegan friendly.
Servings: 2
Ingredients
- 1 lb brussel sprouts
- 1/2 medium red onion sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup cashews
Kung Pao Sauce
- 2 tbsp chinkiang vinegar
- 1 tbsp soy sauce
- 1 1/2 tbsp sugar
- 1/2 tsp cornstarch
- 1 tbsp vegetable oil
- 1/2 tsp sichuan peppercorns
- 5 dried red chilies
- 4 garlic cloves minced
- 1” ginger peeled and minced
Instructions
- Cut the bottoms off the sprouts and slice in half. Place cut side down on a baking sheet with the red onions. Drizzle the olive oil over. Season with salt and pepper. Bake in a preheated 400 degree oven for 15 minutes.
- Flip the sprouts over and roast for 5 more minutes.
- While the brussel sprouts are roasting, mix together the vinegar, soy sauce, sugar, and cornstarch. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Toast the Sichuan peppercorns for a minute. Scoop out and discard.
- Toss in the dried chilies and brown for a minute.
- Add in the ginger and garlic. Fry for a minute.
- Pour in the sauce. Turn off the heat. It will thicken instantly.
- Toss in the brussel sprouts and cashews. Make sure everything is evenly coated in the sauce.
