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Kung Pao Brussels Sprouts
Brussel sprouts tossed with scallions, peanuts, and a spicy brown sauce served over rice.
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servings: 4
total time: 30 minutes
recipe by: rosbough
Ingredients
- 2 pounds brussels sprouts
- 2 TBSP peanut oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup soy sauce
- 1 TBSP + 1 tsp sesame oil
- 4 TBSP rice vinegar
- 2 TBSP honey
- 4 medium garlic cloves, minced
- 1 tsp red pepper flakes
- 1/2 cup water
- 2 TBSP cornstarch
- 1/2 cup roasted peanuts
- 4 green onions, thinly sliced
- 3 cups steamed white rice
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Directions
- Preheat the oven to 400°F. Cut the ends off the brussels sprouts and remove the outer leaves. Cut the brussel sprouts in half lengthwise. Add the sprouts to a bowl with the peanut oil, salt, and pepper and toss to coat. Place the sprouts in a single layer on a rimmed baking sheet and roast in the preheated oven until lightly browned, about 15 minutes. Transfer the sprouts to a large bowl and set aside.
- Add the soy sauce, sesame oil, vinegar, honey, garlic, and red pepper flakes in a bowl to a wok or saucepan over medium heat. Stir and bring to a boil then reduce heat to medium-low.
- In a small bowl combine the water and cornstarch until cornstarch is fully dissolved. Stir the cornstarch mixture into the sauce and continue to cook until sauce is thickened, about 3 minutes.
- Pour the sauce into the bowl with the brussels sprouts and sprinkle on the peanuts and green onion. Toss to combine and serve over steamed rice.
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