Kung Pao Brussels Sprouts

Sprouts are everywhere at Christmas- and this recipe is a ridiculously delicious way to use them up if you’ve got a few extra knocking about! In fact, it’s so good, it’s worth buying sprouts for anyway! It may seem a lot of ingredients but with a little forward planning to get everything prepared, it comes together extremely quickly…  

Prep Time
PT20M
Cook Time
PT10M
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Ingredients

200g Brussels Sprouts, halved2 Rashers Streaky Bacon, cut into lardons1/2 Tsp Szechuan Peppercorns5 Dried Red Chillies1 Tbsp Ginger, chopped1 Red Chilli, sliced2 Garlic Cloves, sliced1/2 Bunch Spring Onions, whites finely sliced, green tops finely sliced and kept separate2 Tsp Unsalted Peanuts, toasted and choppedFor the marinade;1 Tbsp Soy Sauce2 Tsp Cornflour1 Tsp SherryFor the sauce;2 Tsp Rice Wine Vinegar2 Tsp Hoisin1 Tsp Soft Brown Sugar1 Soy Sauce1 Tbsp Toasted Sesame Oil

Instructions

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Step 1;

Mix together the sauce ingredients in a bowl and set to one side.

Step 2;

Mix the marinade ingredients in a separate bowl and add the sprouts. Set to one side.

Step 3;

Pop the bacon lardons into a cold pan with a little lug of olive oil, turn the flame on Roccbox down to its lowest setting and cook for 3-4 minutes until the fat has rendered and the bacon is beginning to crisp up. Add the Szechuan peppercorns and dried chillies to the pan and stir for 30 seconds. Remove everything from the pan with a slotted spoon and set to one side.

Step 4;

Turn Roccbox up to full flame and chuck the marinated sprouts into the pan and return to Roccbox and cook for 4 minutes.

Step 5;

Add the ginger, garlic, red chilli and spring onion whites to the pan and cook in Roccbox for a further 1-2 minutes.

Step 6;

Return the bacon and spices to the pan and add the sauce off the heat- stirring continuously as you do so to form a sticky glaze to the sprouts.

Step 7;

Transfer to a plate and top with the spring onion greens and toasted peanuts.

Step 8;

Enjoy as it is for one or serve with some steamed rice to make a great meal for two.