I love it when recipe ideas spring out of casual conversation. Last weekend, when meeting up with my friends Melissa and Jon, they mentioned they had been making the Kung Pao Chicken from my cookbook on a regular basis. And even using the sauce for stir-frying other things, like brussels sprouts.
Kung Pao Brussels Sprouts? What a genius idea. Why hadn't I thought of that before? Every time I have a craving for brussels sprouts, which is often, my MO is to just roast them in the oven with a bit of olive oil, salt, and pepper. I never thought to give them the Sichuan treatment. But it seemed perfect: the crispiness of roasted brussels sprouts would go so well with the tangy-savory sauce, the chilis, and crunchy peanuts.
I started off by roasting the brussels sprouts in the oven for about 20 minutes. Then I stir-fried the dried red chilis, scallions, ginger, and garlic like I would for kung pao chicken. The sauce had to be adjusted just a bit, to account for not needing to marinate the main ingredient. The brussels sprouts got tossed into the pan at the very end, for only about 1 minute or less, just long enough to coat them with sauce and the peanuts. The result is perfectly cooked brussels sprouts with beautifully golden and crispy outsides, accented with an addictive kung pao sauce.Read More