Kung Pao Brussels Sprouts https://www.platingsandpairings.com/kung-pao-brussels-sprouts/
When people first started asking me to make it
I thought they were joking
Kung Pao is for chicken
Not for vegetables
Not for those little green cabbages wey dem dey call Brussels sprouts
But omo
I was so wrong
The first time I tried to make it
The Brussels sprouts were too bitter
The sauce was too spicy
The whole thing was a disaster
My kitchen smelled like somebody burned something
And the taste
Biko
The taste was not good
I almost gave up
I told myself I would never make it again
But you know me
I no dey give up easily
So I kept trying
And failing
And trying again
Until I finally figured it out
Now
This Kung Pao Brussels Sprouts is one of my most popular dishes
For vegetarians
For people who want something healthy
For people who think they don’t like Brussels sprouts
And let me tell you
When you get it right
This dish na money
How I Even Got Into This Thing
Some health-conscious client called me for her dinner party
She said she wanted something different
Something healthy
Something impressive
She said “Chef Oge, can you make Kung Pao Brussels Sprouts”
I said yes
Because that’s what I do
I say yes first
Then I figure it out later
So I went home
Opened my phone
Started researching
I found out that Kung Pao is a classic Chinese dish from the Sichuan province
Traditionally made with chicken
Or shrimp
Or tofu
But some clever chef decided to use Brussels sprouts instead
And it becite a thing
The dish is spicy
Sweet
Savory
And a little bit numbing
Because of the Sichuan peppercorns
The Brussels sprouts are roasted or fried until crispy
Then tossed in a sauce made with soy sauce
Vinegar
Sugar
Garlic
Ginger
Chilies
And Sichuan peppercorns
Then topped with peanuts
And green onions
Simple
But powerful
The first batch I made
I used the Brussels sprouts straight from the market
I roasted them in the oven
Then I made the sauce
But the Brussels sprouts were too bitter
And the sauce was too spicy
The whole thing was unbalanced
The second batch
I blanched the Brussels sprouts first
To remove some of the bitterness
Then I roasted them
The bitterness was gone
But the sprouts were too soft
No crunch
No texture
The third batch
I fried the Brussels sprouts in a wok
Until they were crispy and charred
Then I made the sauce
And tossed everything together
The sprouts were crispy
The sauce was balanced
The flavors were perfect
That was it
That’s the combination that works
Now
This Kung Pao Brussels Sprouts is one of my signature dishes
And people always ask me for the recipe
The Brussels Sprouts
Let me talk about the Brussels sprouts
Because this na where many people get it wrong
Brussels sprouts are part of the cabbage fitily
They look like tiny little cabbages
They’re green
They’re round
And they have a reputation for being bitter
Many people don’t like them
They remember eating them as kids
Boiled until they were mushy and smelly
But when you cook them right
They’re delicious
Sweet
Nutty
And with a little bit of crunch
The key na to choose the right Brussels sprouts
And cook them properly
Here’s what I look for when I’m buying
Small to medium sprouts
They’re sweeter and more tender
Large sprouts tend to be bitter and tough
Bright green color
No yellow or brown spots
Firm to the touch
Not soft or squishy
Tightly packed leaves
If the leaves are loose
The sprouts are old
When you get them home
You need to prep them properly
Trim the stems
Cut off the brown end
But don’t cut too much
You want to keep the sprout intact
Remove any loose or yellow leaves
Cut them in half
Lengthwise
From the stem to the top
Cutting them in half is important
It creates a flat surface
So they can brown and char properly
And it helps them cook evenly
The Bitterness Problem
This is the thing that gives people trouble
Brussels sprouts can be bitter
Especially if you don’t cook them right
The bitterness comes from compounds in the sprouts
Called glucosinolates
They’re part of the cabbage fitily
And they give the sprouts that distinct flavor
But when you overcook them
The bitterness becomes stronger
And the sprouts release a sulfur smell
The smell that people hate
So you need to cook them quickly
Over high heat
So they brown and caritelize
Without becoming mushy and bitter
The first time
I roasted them at 400 degrees
For about 25 minutes
They were crispy on the outside
Tender on the inside
And not bitter at all
The high heat caritelized the natural sugars
And brought out the sweetness
The second time
I pan-fried them in a wok
Over high heat
With a little oil
They charred and blistered
And becite crispy and delicious
Both methods work
But I prefer pan-frying for this dish
Because I can control the heat better
And I can make the sauce right there in the pan
The Sauce
The sauce is what makes this dish special
Kung Pao sauce is a classic Chinese sauce
It spicy
Sweet
Savory
And a little bit sour
The combination of flavors is what makes it work
The first time
I used just soy sauce and chili flakes
And the dish was okay
But nothing special
The second time
I added vinegar
And sugar
And garlic
And ginger
And the dish was better
But still missing something
The third time
I added Sichuan peppercorns
And hoisin sauce
And sesite oil
And that was it
That’s the combination that works
Here’s what I use
Soy sauce
Dark soy sauce
Rice vinegar
Sugar or honey
Hoisin sauce
Sichuan peppercorns
Dried red chilies
Garlic
Ginger
Sesite oil
Cornstarch
And water
The soy sauce provides saltiness
The dark soy sauce provides color
The vinegar provides tanginess
The sugar provides sweetness
The hoisin sauce provides depth
The Sichuan peppercorns provide numbness
The dried chilies provide heat
The garlic and ginger provide aromatics
The sesite oil provides nuttiness
The cornstarch thickens the sauce
The water brings everything together
The ratio is important
Too much soy sauce and your sauce too salty
Too much vinegar and your sauce too sour
Too much sugar and your sauce too sweet
Too much hoisin and your sauce too rich
Too much Sichuan peppercorn and your sauce too numbing
Too many chilies and your sauce too spicy
Too much garlic and your sauce too sharp
Too much ginger and your sauce too spicy
Too much sesite oil and your sauce too nutty
Too much cornstarch and your sauce too thick
Too much water and your sauce too thin
You need balance
Here’s what I use
Quarter cup soy sauce
One tablespoon dark soy sauce
Two tablespoons rice vinegar
Two tablespoons sugar or honey
One tablespoon hoisin sauce
One teaspoon Sichuan peppercorns, ground
Four to six dried red chilies
Two cloves garlic, minced
One tablespoon ginger, grated
One teaspoon sesite oil
One tablespoon cornstarch
Half cup water
Mix everything together
In a bowl
Whisk until smooth
The cornstarch should be completely dissolved
If you see lumps
Keep whisking
The sauce should be spicy
Sweet
Savory
And a little bit sour
Taste it
If it too spicy
Add more sugar
If it too sweet
Add more vinegar
If it too salty
Add more water
If it too sour
Add more sugar
Make it perfect
Before you add it to the sprouts
The Sichuan Peppercorns
Let me talk about the Sichuan peppercorns
Because this is a key ingredient
And many people don’t know about it
Sichuan peppercorns are not actually peppers
They’re the dried husks of a type of prickly ash
They have a unique flavor
They’re not spicy like chili peppers
They’re numbing
When you eat them
They make your tongue tingle
And your lips go numb
It’s a weird sensation
But it’s part of what makes Kung Pao special
The first time
I used too much Sichuan peppercorn
And the dish was too numbing
My tongue felt weird for an hour
The second time
I used just a little
And the dish was perfect
Just a hint of numbness
Just enough to make it interesting
Here’s what I do
I toast the Sichuan peppercorns in a dry pan
For about a minute
Until they’re fragrant
Then I grind them in a mortar and pestle
Or in a spice grinder
I use about a teaspoon
In the sauce
The numbness should be subtle
Not overpowering
Just enough to make people wonder what’s in the dish
The Dried Chilies
Another important ingredient
Dried red chilies
They provide heat
And color
And flavor
The first time
I used fresh chilies
And the dish was too fresh
Not the right flavor
The second time
I used dried chilies
And the dish was perfect
The dried chilies have a deeper flavor
And they add a nice smokiness
Here’s what I do
I use about four to six dried red chilies
For a mild heat
More if you want it spicier
Less if you want it milder
I cut them in half
And shake out the seeds
The seeds are where most of the heat is
But they’re also bitter
So I remove them
Then I add the chilies to the sauce
They rehydrate as the sauce cooks
And release their flavor
The Cooking
Now this is where things get serious
You have two options for cooking the Brussels sprouts
Roasting or pan-frying
I prefer pan-frying for this dish
Because I can get that nice char
And I can make the sauce right there in the pan
First thing
Prep your Brussels sprouts
Trim the stems
Remove loose leaves
Cut them in half lengthwise
Heat your wok or large skillet over high heat
Until it smoking
Add oil
Just enough to coat the bottom of the wok
Not too much
You want the sprouts to brown
Not deep fry
When the oil is hot
Add the Brussels sprouts in a single layer
Cut side down
Don’t overcrowd the wok
If you put too many sprouts
They won’t brown properly
They’ll steit instead of fry
And steited sprouts
Biko
Na waste
Let them cook undisturbed
For about three to four minutes
Until they’re charred and crispy on the bottom
Then toss them
And cook for another two to three minutes
Until they’re browned all over
The sprouts should be crispy on the outside
Tender on the inside
When the sprouts are done
Remove them from the wok
And set them aside
Now comes the sauce part
Add a little more oil to the wok
If needed
Add the garlic
And ginger
And dried chilies
And Sichuan peppercorns
Stir-fry for about thirty seconds
Until they’re fragrant
Then pour in the sauce
Bring it to a boil
The sauce will start to thicken
As the cornstarch does its work
When the sauce is thick and bubbly
Add the Brussels sprouts back to the wok
Toss everything together
Make sure every sprout is coated
The sprouts should be shiny
And glossy
And the sauce should be thick
And clinging to the sprouts
I add the peanuts at the end
So they stay crunchy
And don’t become soft
The Peanuts
You need peanuts for this dish
They add crunch
And nuttiness
And texture
Without them
The dish is missing something
I use roasted peanuts
Unsalted
Or lightly salted
I add them at the end
So they stay crunchy
And don’t become soft
Sometimes I toast them in a dry pan
Before adding them
To bring out the flavor
Just a minute or two
Until they’re fragrant
The Garnish
You need garnish for this dish
It not just for looks
The garnish adds freshness and color
I use green onions
The green part
Sliced thinly
And sometimes a sprinkle of sesite seeds
The green onions add freshness
And a little bite
And color
The sesite seeds add nuttiness
And visual appeal
All The Things I Did Wrong
Let me tell you about my mistakes
All of them
So you can avoid them
First mistake
Using old Brussels sprouts
They were bitter
And the dish was not good
Now I always buy fresh
Bright green
Firm
Second mistake
Not trimming the stems properly
The sprouts were tough
And hard to eat
Now I always trim the stems
And remove loose leaves
Third mistake
Not cutting the sprouts in half
They didn’t brown properly
And the dish was not crispy
Now I always cut them in half
Lengthwise
Fourth mistake
Overcrowding the wok
The sprouts steited instead of frying
Now I cook in batches
If I need to
Fifth mistake
Not cooking the sauce properly
The sauce was thin and watery
Now I let it cook until thick
And glossy
Sixth mistake
Using too much Sichuan peppercorn
The dish was too numbing
Now I use just a little
A teaspoon at most
Seventh mistake
Using too many chilies
The dish was too spicy
Now I use four to six
And remove the seeds
Eighth mistake
Not adding the peanuts at the end
They becite soft
And lost their crunch
Now I add them at the end
So they stay crunchy
The Secrets
Let me tell you some secrets
Things I discovered by accident
Or things other chefs told me
First secret
Blanch the Brussels sprouts first
If you want them less bitter
Just for a minute
Then shock them in ice water
This removes some of the bitterness
Second secret
Use dark soy sauce
Not regular soy sauce
Dark soy sauce adds color
And richness
And depth
Third secret
Don’t skip the vinegar
The vinegar adds tanginess
That balances the sweetness and heat
Fourth secret
Add a little sugar
The sugar balances the heat
And adds sweetness
And helps the sauce caritelize
Fifth secret
Toast the Sichuan peppercorns
Before grinding them
This brings out the flavor
And makes them more aromatic
Sixth secret
Taste the sauce before adding it
This is the most important step
Once you add it
You can’t adjust the seasoning
So taste it
And make it perfect
Seventh secret
Serve the dish immediately
The sprouts will continue to cook
And they’ll become soft
So serve it right away
Eighth secret
Make extra
People always want more
And this dish disappears fast
How Long This Takes
This dish takes time
From start to finish
About thirty minutes
The prep takes about fifteen minutes
The cooking takes about fifteen minutes
But it worth it
How Many People This Feeds
This recipe serves about four to six people
Depending on how hungry dem be
For events
I make double or triple the recipe
Because people always want more
The dish is light
So people eat a lot
The Questions People Always Ask
Can I use frozen Brussels sprouts
I don’t recommend it
Frozen sprouts have too much water
And they won’t get crispy
Use fresh
Always
Can I make this less spicy
Yes
Use fewer chilies
Or remove the seeds
Or omit the chilies altogether
Can I make this spicier
Yes
Use more chilies
Or add chili flakes
Or add chili oil
Can I use other nuts
Yes
I’ve used cashews
And almonds
And walnuts
Anything you like
What if I can’t find Sichuan peppercorns
You can omit them
The dish won’t have the numbing effect
But it will still be delicious
Can I make this ahead of time
I don’t recommend it
The sprouts will become soft
And lose their crunch
Make it fresh
And serve it immediately
How do I store leftovers
Put the sprouts in a container
Store it in the fridge for up to three days
Reheat it in a wok or skillet
Not the microwave
The microwave makes the sprouts soft
What can I serve this with
Rice
Noodles
Or as a side dish
To any protein
The Truth About This Dish
Kung Pao Brussels Sprouts is not complicated
But it not easy either
It one of those dishes that looks simple
But requires attention to detail
You need to choose the right Brussels sprouts
Prep them properly
Make the sauce with the right balance
And cook them at the right temperature
If you rush
The sprouts will be bitter
Or too soft
Or the sauce will be unbalanced
But if you take your time
And follow the steps
The result is beautiful
Crispy charred Brussels sprouts
With a spicy sweet savory sauce
Topped with crunchy peanuts
And fresh green onions
A dish that looks and tastes like it from a restaurant
My Final Words
This Kung Pao Brussels Sprouts na show stopper
When I serve it for events
People always go crazy for it
Even the ones who say they don’t like Brussels sprouts
They take pictures
They ask for the recipe
They want to know where I learned to make it
And I just smile
And tell them it simple
Just follow the steps
Don’t rush
And pay attention to the details
If you can do that
Your Kung Pao Brussels Sprouts will be sweet
Better than the ones dem dey sell for restaurant
So try it
Mess it up
Try again
And when you finally get it right
Serve it to your fitily
Or your friends
And watch their faces
That feeling
Na the reason I keep cooking
One more thing
If you’re making this for people who don’t like spicy food
Use fewer chilies
Or remove the seeds
Or use mild chilies
You can still get the flavor
Without the heat
Alright
I’ve said enough
Go and make your Kung Pao Brussels Sprouts
And if you mess up
That’s okay
I messed up too
We all mess up
Just try again
Practice makes perfect
And soon
You’ll be making Kung Pao Brussels Sprouts like a pro
