Description
A delightful twist on the classic Kung Pao dish featuring crispy Brussels sprouts, peanuts, and a spicy-sweet glaze.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 cup unsalted roasted peanuts, roughly chopped
- 1/4 cup low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha sauce (or to taste)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- Oil for frying (canola or vegetable oil)
Instructions
- Trim and halve the Brussels sprouts.
- Heat about 2 tablespoons of oil in a large skillet over medium heat until shimmering.
- Add the halved Brussels sprouts in a single layer and fry for about 4 minutes until crispy and golden brown. Flip and cook another 4-5 minutes.
- In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sriracha, minced garlic, and grated ginger to make the glaze.
- Pour the glaze over the Brussels sprouts and toss until evenly coated (1-2 minutes).
- Add chopped peanuts and sliced green onions, stir to mix, and remove from heat.
- Transfer to a serving dish and enjoy immediately while warm and crispy.
Notes
For extra crunch, preheat the pan before adding the oil. Store leftovers in a sealed container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg