Okay, so brussel sprouts may look like little baby cabbages. Turn off or turn on? Word on the street is that some people aren't big fans. But have you ever had Kung Pao Brussel Sprouts?! Instant fandom coming your way, whether your pro sprout or hanging with the nay-sayers.
A little crispy, a touch sweet and just the right amount of kick in the pants. Oh, and did I tell you?! There's wasabi. ranch. Pull up a seat because you're about to have a brussel sprout blow your mind.
So, a few months ago we did that thing. You know, the thing. Where we opened our restaurant. It's been a lot of work, but it's also been a lot of fun. There's a lot of cool things about owning and operating your own place. Collaborations are definitely one of them. While our Chef is killing it with the menu, he's also open to ideas and that's how these Kung Pao Brussel Sprouts ended up on the menu in a West Coast style fish shop on the north shores of Massachusetts.
Why share a recipe for something we're dishing out at the restaurant? Well for starters, I love you, you're rad and you deserve tasty things in your life. Secondly, we make them a touch different at Bonefish Harry's, but this is the easiest at home version for all you friends not local to New England. I was sitting with a friend of ours at the bar as she lamented that her sprouts never come out this crispy at home. Then it became clear...the world needs an at home recipe for Kung Pao Brussel Sprouts. I'll just be over here waiting for my culinary cape whenever you guys are ready.
Crispy Pan Fried Sprouts
Since we don't have access to an industry grade deep fryer at home (well I don't, if you do let me know so I can come over) we're going to have to go about this pan style. My best recommendation is a nice big cast iron skillet, but if you don't have one of those in your arsenal then a large sauté pan will definitely get the job done.
Besides the layer of oil for pan frying, the crispiness of the brussel sprouts comes from the light layer of corn starch. The easiest way to do this is to add your halved or quartered sprouts to a colander, sprinkle with the cornstarch, and shake over the sink to coat each sprout get rid of the excess.
Once your oil is nice and hot add the sprouts to the pan, cook for 3 to 5 minutes each side and flip then cook again. SO EASY. Isn't that a beautiful thing? The sprouts should have a nice charr on them when you flip, meaning, they're not burnt but they're pretty well browned.
Delicious? YES. Finished? NOPE. Say hello to my new condiment friend, Wasabi Ranch. "Oh, heeeeey." A legit ninja of flavor, you're going to want to slather and dip this on all the things. Creamy with the familiar ranch seasoning of your youth with that pop of 'clear your sinuses' heat from the wasabi paste.
Serve it on the side of your Kung Pao Brussel Sprouts or drizzle it over the top, either way, you're winning on all fronts. And if you don't have the time to make these at home, swing on up to Bonefish Harry's and we can make them for you there while you sip on a Aloha Whiskey or Thyme for a Cocktail.
What's your favorite restaurant dish you make at home? Did you make this? Did you put the wasabi ranch on anything else? I want to know! Tell me about it in the comments!
Kung Pao Brussel Sprouts
- 1 12-ounce bag brussel sprouts (halved (quartered if very large))
- ¼ cup cornstarch
- ½ cup vegetable oil
- ¼ cup kung pao sauce
- 1 cup sour cream
- 1 tablespoon ranch seasoning
- 1 ½ teaspoon wasabi paste
Kung Pao Brussel Sprouts
- Toss the halved or quartered brussel sprouts with cornstarch. Shake off excess corn starch.
- In a large cast iron skillet or sauté pan, heat the oil over high heat. Sauté 3-5 minutes on each side until well browned and slightly charred.
- Turn off heat and toss the sprouts with Kung Pao Sauce.
- In a small bowl, combine the sour cream, ranch and wasabi. Drizzle over the top or serve along side for dipping.
- Optional: crushed wasabi peas for garnish.
I will take brussels sprouts however I can get them, but this kung pao recipe looks extra delicious! Perfect as a side or the main event.
I'm with you!
Karyl Henry says
I've recently gotten really into brussel sprouts. I love Kung Pao, and these brussel sprouts look absolutely fabulous! I am pinning this and making these soon for sure
Ooh! That looks completely delicious. I love brussel sprouts and could make a meal of them.
Kat Jeter says
You have managed to combine two of my favorite things. What a great idea. I can't wait to try it!
What a great recipe! I’m typically not a fan of Brussels sprouts but this looks SO good and that wasabi ranch...yum!
Patti @Patty Cake's Pantry says
I got so excited when I saw this recipe because we're eating vegan until the end of the month, and I really want some Kung Pao Chicken. I will have Kung Pao Brussel Sprouts, instead. I love using cornstarch for breading because it gets so crispy, and it seems light. All I have to do is get some non-dairy sour cream for my wasabi ranch dipping sauce, and I will be all set. Thanks for this amazing recipe.
Cornstarch is so good for crisping up!
Monica | Nourish & Fete says
Yum, I love brussels sprouts, and how crispy you get them in the cast iron pan here! Such an easy and tasty side!
Ashley @ Big Flavors from a Tiny Kitchen says
OK this recipe is CALLING MY NAME! I loooove crispy Brussels sprouts, and the cast iron skillet is such a great way to get that nice golden brown - the extra crispy bits are always my fave! Your wasabi ranch sounds like the perfect accompaniment!
Veena Azmanov says
I love Kung pao chicken very much so I bet I am going to enjoy this too. That sauce does have a kick I love. Can't wait to try this.
Analida @ ethnicspoon.com says
The pan fried Brussels sprouts are a lot different than the steamed version. My son made some for a culinary class that were partially deep fried and crispy. I am now a fan! Thanks for sharing!
What a great way to use Brussels sprouts, definitely trying this!
I might have to try this because otherwise I really can't stand brussel sprouts! But I do love Kung Pao!
I love the combination of the two! Hope you like it too!