Servings:
Ingredients
- 250 g Brussels sprouts wash & cut into half
- 5 dried red chilies
- 4 cloves garlic minced
- 1 thumb-size piece ginger thinly sliced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp black vinegar
- 1 tbsp hoisin sauce
- 2 tsp corn starch mixed with 1/2 cup water
- Handful roasted peanuts
- 1 tbsp oil
Instructions
- Heat oil in a pan.
- Once the oil is hot, sauté garlic, ginger and dried chilies until garlic start to brown.
- Add in the prepared the Brussels sprouts.
- Fry on low heat till both side are cooked well, set aside.
- In a sauce pan heat 1 tbsp sesame oil. Then add in the soy sauce, chinese black vinegar, hoisin sauce and the cornstarch mixture.
- Add in the roasted peanuts, cook untill the sauce thickens. Then pour the sauce on the cooked Brussels sprouts. Sprinkle on more roasted peanuts if you want. It best served with rice.
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4 thoughts on “Kung Pao Brussels Sprouts”
Hi. What about the ginger? When is it added, to the cooking brussel sprouts or to the sauce?
Hi Carmen! Thanks for asking 🙂
The ginger is added in together with the sauce ingredients! We’ll edit that in to make it more clear.
When are the minced garlic & dried chili peppers to be added in? I water sauteed the brussel sprouts with them, before adding the sauce. Very, very tasty!
You did it exactly right! I updated the recipe to prevent any confusion.
Happy you liked it!
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