Kung Pao Brussels Sprouts

From Food, Food, Food cookbook by the good folks at The Ranch Malibu

First off, I know, another healthy dish? Yes. But you guys, this was so delicious and filling with some sprouted quinoa. Haha. Listen to me! I’m talking healthy eating.

Second, did you know Brussels sprouts had a plural “Brussels” and that it’s capitalized? I had no idea. Anyway, make this. It’s sooooo good.

Kung Pao Brussels Sprouts

  • 1 pound Brussels sprouts, ends cut and halved or quartered depending on size
  • 2 Tbsp veggie oil, I used avocado
  • 2 tsp cornstarch
  • 1/2 Tbsp sesame oil
  • 2 garlic cloves minced
  • 1” piece of fresh ginger, peeled and minced
  • 2 green onions, thinly sliced
  • 1/4 cup coconut aminos
  • 2 Tbsp sriracha
  • 1 Tbsp maple syrup
  • 1 Tbsp rice vinegar
  • 1/4 cup peanuts chopped (I used sunflower seeds because I didn’t have peanuts)
  • Salt and pepper

It was super hot today so I opted to roast the Brussels in the bbq in an aluminum tray at 400 degrees. You could cook in the oven. Either way, toss 1 Tbsp oil with S&P and Brussels and roast for 20-25 mins. You should get a nice char on the outer leaves and sides.

In a small bowl, whisk cornstarch with 2-3 tsp water to make a slurry.

In a large sauté pan, heat sesame oil and remaining veggie oil over medium heat. Add garlic, ginger and 1/2 the green onions. Cook 1-2 mins but don’t let it get brown. Add coconut aminos, sriracha, maple syrup, rice vinegar and 2 Tbsp of water and bring to a quick boil

Add the slurry and simmer until the sauce thickens. Be sure not to burn it by turning down the heat. Gently toss in the Brussels and toss to coat them in the sauce.

Add seeds or nuts and remaining green onion. Serve with rice or quinoa.

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