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I have fallen IN LOVE with this recipe! The sauce is so good, even if you don’t do the brussels sprouts, at least make the sauce and serve over another veggie or chicken.

Kung Pao Brussels Sprouts

(Adapted from Kevin Gillespie’s Gunshow restaurant in Atlanta)


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2 pounds brussels sprouts, halved

5 tablespoons vegetable oil, divided

Kosher salt, freshly ground pepper

1 tablespoon cornstarch

2 tablespoons finely chopped, peeled ginger

6 dried chiles de arbol, lightly crushed

1/2 cup soy sauce

3 tablespoons sugar

2 teaspoons unseasoned rice vinegar

1/3 cup unsalted, roasted peanuts


Preheat oven to 425 degrees F. Toss brussels sprouts and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned. 20-25 minutes. Set aside. (We did ours out on the grill)


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Meanwhile, mix cornstarch and 1 tablespoon water in a small bowl until smooth.


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Heat remaining 1 tablespoon oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.


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Add chili paste and cook, stirring, until darkened, about 2 minutes.


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Add chiles, soy sauce, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.


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Toss brussels sprouts with sauce and serve topped with peanuts.

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