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Kung Pao Brussels Sprouts

Kung Pao Sauce has a strong flavor that’s sweet, sour, savory and with a tasty tingle of heat from the peppers and chili paste. It’s by far my new favorite sauce and so delicious that I put it on the entire meal of noodles, tempeh and Brussels Sprouts.
Course: Appetizers
Servings: 8
Calories: 204kcal


  • 2 pounds Brussels sprouts halved
  • 5 TB Avocado oil divided
  • Sea salt and pepper add to taste
  • Sauce Ingredients:
  • 1 TB Cornstarch
  • 4 Garlic cloves minced
  • 2 TB Ginger peeled and finely chopped
  • 2 TB Hot chili paste
  • 6 Dried chiles de arbol lightly crushed
  • 1/2 cup Coconut aminos or tamari
  • 3 TB Maple syrup
  • 2 tsp Rice vinegar
  • 1/3 cup cashews


  • Preheat oven to 425°.
  • Toss brussels sprouts and 4 TB oil on a baking sheet; season with salt and pepper.
  • Roast, toss once, until softened about 20-25 minutes. When done, set aside in a large bowl.
  • Mix cornstarch and 1 TB water in a small bowl until smooth.
  • Heat remaining 1 TB oil in a medium saucepan over medium-high.
  • Add garlic, ginger, and cook, stirring often, until garlic is golden brown, about 2 minutes.
  • Add chili paste and cook, stirring, until darkened, about 2 minutes.
  • Add chiles, coconut aminos, maple syrup, vinegar and 1/2 cup water.
  • Bring to a boil and then stir in cornstarch mix.
  • Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
  • Toss brussels sprouts with sauce and serve topped with cashews.
  • Enjoy!


Note: I enjoyed this sauce so much that I put in on the entire meal of noodles, tempeh and brussels sprouts. You can enjoy this sauce on many dishes, buddha bowls and most vegetables.


Calories: 204kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 370mg | Potassium: 529mg | Fiber: 5g | Sugar: 7g | Vitamin A: 962IU | Vitamin C: 98mg | Calcium: 62mg | Iron: 2mg
Kung Pao BS (4)

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