Kung Pao Brussels Sprouts

If you love Brussels sprouts and spicy Asian flavors, you’ll adore this deliciously addictive dish of spicy Kung Pao Brussels sprouts. It’s an easy and flavor-filled stir-fry that’s as irresistible as it is wholesome.

This recipe is from Truly Healthy Vegan Cookbook by Dianne Wenz, a book filled with easy recipes using recognizable ingredients. Why is that so revolutionary, you might ask?

As veganism has evolved and gone mainstream, the food portion of this lifestyle has gotten, shall we say, a bit cluttered. Yes, there are more options than ever and eating out is no longer a trial. But now, the road to a plant-based diet has also become paved with foods that are highly processed and not necessarily good for you.

Similarly, foods with white flour, white sugar, and highly processed ingredients have crept into the vegan universe, resulting in too much snacking. This cookbook dials the vegan diet back to the basics, using foods that are good for us, widely available, and featuring them in recipes that are simple to prepare.

Dianne doesn’t forbid occasional treats, but stresses the occasional part. As a vegan lifestyle coach, she sees clients who don’t eat enough vegetables, even as they’re pursuing a plant-based diet. With this book, she shows how to make your meals as delicious as they are good for you.

Let’s get started on these delectable Brussels sprouts. Dianne says: “I like my stir-fries on the spicy side, and kung pao is one of my favorites. Here, I’ve used Brussels sprouts as the star of the dish.

I’ve blanched them to make them tender, so that they’ll cook quicker in the stir-fry. If you’d like to add a little protein to this recipe, you can throw in some cubed baked tofu. This dish can be served as is or with cooked brown rice or cauliflower rice.”

Recipe is reprinted from Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz. Published by Rockridge Press, © 2019 by Callisto Media. All rights reserved. Photography (at top) © 2019 by Antonis Achilleos. Reprinted by permission. Available where books are sold.

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Kung Pao Brussels Sprouts

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Spicy Brussels sprouts starring in a savory stir-fry are as irresistible as they are wholesome.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half
• 1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water
• 10 ounces cremini or white button mushrooms, chopped
• 1 red bell pepper, chopped
• 2 tablespoons low-sodium tamari or soy sauce
• 1 tablespoon rice vinegar or apple cider vinegar
• 1½ tablespoons cornstarch or arrowroot
• 2 garlic cloves minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon red pepper flakes
• 2 scallions, thinly sliced
• ¼ cup chopped peanuts

Instructions

1. Prepare a large bowl with ice water and bring a large pot of salted water to a boil. Add the Brussels sprouts to the boiling water and cook for about 3 minutes, or until they’re bright green.
2. Remove the Brussels sprouts from the pot with a slotted spoon or a skimmer, and immediately transfer them to the ice water bowl. Let them sit in the ice water for a minute. Remove the Brussels sprouts from the water and pat them dry with a towel.
3. Heat the oil in a large wok or sauté pan over medium-high heat. Add the mushrooms, pepper, and Brussels sprouts. Cook, stirring frequently, for 10 minutes, or until the vegetables are tender.
4. In a small bowl, whisk together the tamari, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes. Pour the mixture into the pan, stirring to coat all of the vegetables.
5. Cook, stirring frequently, for 5 more minutes or until the sauce has thickened and is heated throughout.

Here are more easy vegan stir-fries and salads & sides.