PF Chang's Kung Pao Brussels Sprouts
Crispy, tender Brussels sprouts wok-fried in a deliciously spicy kung pao sauce. It's easy to make at home and a perfect side dish for any Chinese meal!
Ingredients
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sriracha (or any other chili paste)
- 3 tablespoons water
- 1 teaspoon cornstarch
Stir-Fry
- 4 tablespoons neutral oil (divided)
- 1 pound Brussels sprouts (trimmed and halved)
- 8 dried red chilies
- 1 tablespoon garlic (minced)
- 1 teaspoon ginger (minced)
- ½ cup roasted peanuts
Instructions
- In a small bowl, combine all the sauce ingredients.
- Heat one tablespoon of oil in a wok over high heat. Add the Brussels sprouts and cook for 1 minute undisturbed until they start charring on one side. Toss and cook for another 2 minutes.
- Reduce heat to medium and add the remaining three tablespoons of oil to the wok. Add the dried chilis, ginger, and garlic, and cook for 30 seconds until fragrant.
- Give the sauce mixture a stir and pour into the wok. Cook for 1 minute until the sauce bubbles and thickens.
- Add back the Brussels sprouts along with the roasted peanuts. Stir to coat everything with the sauce and cook for 1 minute until everything heats up. Enjoy!
Notes
Storage: Store leftovers in an air-tight container in the refrigerator for up to 5 days.
Nutrition
Calories: 304kcalCarbohydrates: 19gProtein: 10gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gSodium: 639mgPotassium: 636mgFiber: 6gSugar: 6gVitamin A: 1122IUVitamin C: 98mgCalcium: 75mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!