Kung Pao Brussels Sprouts

Tender Brussels sprouts blistered in a hot wok, tossed in a sweet-spicy Kung Pao sauce with roasted peanuts and dried chiles — a novel veggie twist on a Sichuan classic!

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Ingredients (serves 4)
• 1 lb (450 g) Brussels sprouts, trimmed & halved
• 2 Tbsp vegetable oil
• 4–5 dried red chiles
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• ¼ cup roasted peanuts
• 2 scallions, sliced

Kung Pao Sauce
• 2 Tbsp soy sauce
• 1 Tbsp dark soy sauce (or extra regular)
• 1 Tbsp rice vinegar
• 1 Tbsp hoisin sauce
• 1 Tbsp honey (or Chinese rock sugar)
• 1 tsp toasted sesame oil
• ½ tsp Sichuan peppercorns, crushed (optional for authentic tingle)
• 1 tsp cornstarch + 1 Tbsp water (slurry)

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Instructions
1. Mix the sauce – Whisk all sauce ingredients; stir in cornstarch slurry and set aside.
2. Char sprouts – Heat 1 Tbsp oil in a wok on high. Add Brussels sprouts cut-side down; sear 3 min until deep brown. Toss and cook 2 min more. Transfer to a plate.
3. Aromatics & chiles – Add remaining oil, dried chiles, garlic, and ginger; stir-fry 30 sec until fragrant.
4. Combine – Return sprouts; pour in sauce, stirring until it thickens and glazes (1 min). Toss in peanuts and scallions.
5. Serve hot – Plate immediately for maximum crisp edges and saucy shine.

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