Kung Pao Brussels Sprouts

Main Dishes | Belgian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Kung Pao Brussels Sprouts

Ingredients

Brussels Sprouts - 31.7 oz
Sunflower Oil - 5 tablespoons
Coarse Salt - to taste
Ground Black Pepper - to taste
Cornstarch - 1 tablespoon
Garlic - 3 cloves
Grated Ginger - 2 tablespoons
Chili paste - 2 tablespoons
Dried Arbol Chili Peppers - 6 pieces
Soy Sauce - 8 fl oz
Sugar - 3 tablespoons
Rice Vinegar - 2 tablespoons
Roasted Peanuts - 3.5 oz

Step by Step guide

Step 1

Preheat the oven to 220˚C (428˚F). Toss the Brussels sprouts with 4 tablespoons of oil on a rimmed baking sheet, season with salt and pepper. Roast, stirring occasionally, until golden and tender, about 20—25 minutes. Set aside.

Step 2

Meanwhile, mix the cornstarch with 1 tablespoon of water in a small bowl until smooth.

Step 3

Heat 1 tablespoon of oil in a medium skillet over medium heat. Add the garlic and ginger and sauté, stirring frequently, for about 2 minutes until golden. Add the chili paste and sauté, stirring, for about 2 minutes until the paste darkens. Add the chili peppers, soy sauce, vinegar, and 120 ml of water and bring to a boil; stirring, incorporate the cornstarch mixture. Simmer, stirring, until the sauce thickens and clings to the spoon, about 2 minutes. Allow to cool slightly.