Kung Pao Brussels

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Kung Pao Brussels
November 27, 2020
in Vegeterian

Kung Pao Brussels

An all-time favourite side dish. This Kung pao brussels sprouts recipe is a balance of sweet, salty, and tangy with some crunch. Quick and easy to prepare and works well with any vegetable.


2 People

Prep Time

10 Mins

Cook Time

10 Mins


  • Large non-stick pans
  • Small mixing bowls
  • Serving dish


For the dressing:

  • Equal amounts of or ½ teaspoon each of grated ginger, grated garlic, and chili paste
  • Equal amounts of or 3 tablespoons each of rice wine vinegar, maple syrup, and soy sauce

For the brussels sprouts:

  • Brussels sprouts, halved, with the core cut
  • Peanut oil
  • Spring onions, cut to pieces
  • Coriander, roughly chopped
  • Shaoxing wine
  • Sesame seeds
  • Optional: ¼ red chili pepper, thinly sliced


  • 1 Cook the brussels sprouts.. Add peanut oil to a preheated pan. Add the brussels sprouts. Leave to cook.
  • 2 Make the dressing. While the brussels sprouts are still cooking, mix the ginger, garlic, chili paste, rice wine vinegar, maple syrup, and soy sauce in a small bowl.
  • 3 Complete the dish. Continue cooking the brussels sprouts. Add some Shaoxing wine to create some steam. Cook until all the liquid evaporates, and then add the dressing. Sprinkle some sesame seeds. Add the spring onions. Cook until the sugar from the maple syrup glazes the brussels sprouts. Add some red chili pepper. Stir. Turn the heat off and add the coriander. Mix and add the spring onions.
  • 4 Serving suggestion. Transfer to a serving dish. Garnish with some red chili pepper, coriander, and sesame seeds. Enjoy!

Recipe Notes

Did you make this recipe?

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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