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!
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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