Kung Pao Brussels Sprouts Recipe

Team Foodhall

What you need:
• Brussels sprouts – 900g
• Olive oil – 2 tbsp
• Salt, to taste
• Freshly ground black pepper
• Sesame oil – 1 tsp
• Garlic – 2 cloves, minced
• Cornstarch – 1 tbsp
• Soy sauce – 1/2 cup
• Water – 1/2 cup
• Apple cider vinegar – 2 tsp
• Hoisin sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Garlic chili sauce – 2 tsp
• Pinch crushed red chilli flakes
• Sesame seeds, for garnish
• Green onions, thinly sliced, for garnish
• Roasted peanuts, chopped, for garnish

1. Preheat oven to 210°C. On a large baking sheet, toss Brussels sprouts with olive oil and season with salt and pepper
2. Bake until Brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer Brussels sprouts to a large bowl (but keep the baking sheet close by). Keep the oven preheated
3. In a small pan over medium heat, heat sesame oil. Add garlic and cook, about 1 minute. Stir in cornstarch, soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chilli paste. Season with salt, pepper and red chilli flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
4. Pour sauce over Brussels sprouts and toss to combine. Return Brussels sprouts to baking sheet and broil until Brussels sprouts are glazed and sticky
5. Garnish with peanuts, sesame seeds, and green onions before serving

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