Woo Can Cook | PF Chang's Kung Pao Brussels Sprouts

Crush and mince 4 cloves of garlic and 1 inch of ginger.

Trim the root end of 8 ounces of brussels sprouts, removing only a small portion to keep them intact.

In a bowl, mix together 4 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of hoisin sauce, 2 tablespoons of rice vinegar, 1 tablespoon of shaoxing wine, and 2 tablespoons of chili crisp oil to create the kung pao sauce.

In a separate bowl, dissolve 2 tablespoons of corn starch in water to make a slurry.

Heat a wok as hot as possible and add 1/2 cup of peanut oil.

Layer the brussels sprouts flat in the wok and sear for 2.5 minutes undisturbed.

Toss the brussels sprouts and sauté for an additional 2 minutes until tender.

Remove the brussels sprouts and add raw peanuts and dried chili pods to the wok for a quick 2-minute dry toast.

Reheat the wok, add 2 more tablespoons of peanut oil, and add the minced garlic and ginger for about 15 seconds until fragrant.

Add the brussels sprouts, peanuts, and chili pods back into the wok, followed by the kung pao sauce and 1/4 cup of water, tossing to combine.

Add the cornstarch slurry to thicken the sauce and stir everything together.

Equipment Needed

Spice Level:

Dietary

Allergens