Kung Pao Chickpeas and Brussels Sprouts
Happy New Year everyone! I wanted to share a healthier and vegetarian version of this classic American Chinese dish you would often see at restaurants. It’s a great way to start off your new year of eating healthy and plant based. Also, I absolutely love chickpeas and brussels sprouts so I just had to share! Anything “stir-fried” or Asian screams my name. It’s like comfort food for me. It’s super easy to make and has the most delicious, spicy, homemade sauce. It comes together quickly and has a good amount of protein and fiber to keep you full. Make some rice to go along with it and you have Chinese take out right in your own kitchen!
Kung Pao Chickpeas and Brussels Sprouts
Happy New Year everyone! I wanted to share a healthier and vegetarian version of this classic American Chinese dish you would often see at restaurants. It’s a great way to start off your new year of eating healthy and plant based. Also, I absolutely love chickpeas and brussels sprouts so I just had to share!
Print Recipe
Ingredients
- 2 tbsps sesame oil
- 1 pound brussels sprouts, halved
- Freshly ground salt and pepper
- 1/2 large red onion or 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
For the kung pao sauce:
- 4 garlic cloves, minced
- 3/4 tsp red pepper flakes (or to taste if you don’t like spicy)
- 1 tbsp freshly grated ginger (or 1 teaspoon ground ginger)
- 2 tbsps apple cider vinegar
- 1/4 cup reduced sodium soy sauce (use gluten-free if needed)
- 2 tsps coconut sugar (or brown sugar)
- scant 1 tbsp cornstarch (or arrowroot powder or tapioca starch)
- 3 tbsps natural peanut butter, for flavor
- Optional garnishes: cilantro, chopped peanuts, green onions
Instructions
- First make the kung pao sauce: Add garlic, red pepper flakes, ginger, apple cider vinegar, soy sauce, coconut sugar, cornstarch, and peanut butter to a medium bowl; whisk until the cornstarch is dissolved. Set aside for later.
- Next preheat a large skillet or wok over medium-high heat and add in sesame oil. Once oil is hot, add in red onions and saute for 3 minutes. Then add in brussels sprouts, stir frequently and cook until they begin turning slightly golden brown, about 3-5 minutes. Add in red bell pepper and saute for about 3 minutes. Add salt and pepper to veggies, and then add chickpeas to pan.
- Turn the heat to low, then pour the sauce into the pan. Stir frequently as the sauce will start to thicken up after a minute or two. Serve immediately over jasmine rice, quinoa, or brown rice. Garnish with chopped peanuts, green onion, cilantro, and a pinch of red pepper flakes, if desired.
- Enjoy!
- (recipe adapted from the Ambitious Kitchen)
Servings: 4
