Kung Pao Fried Brussels Sprouts for the win! This tangy side dish is loaded with flavor.
Who doesn’t love fried Brussels sprouts?! They’re crunchy, salty, and all-around perfect. We’re taking them to the next level though by adding in all of our favorite Kung Pao flavors!
Green onions, garlic, ginger, chilies, a bit of sweetness from some brown erythritol, tamari, vinegar, and crunchy cashews take these sprouts from good to great.
We just love the sweet + spicy + tangy combo.
You’ll start by frying up the sprouts in two batches. This helps to not overcrowd the pan. If you overcrowd the pan the sprouts are going to steam, not fry and no one wants steamed sprouts thank-you-very-much.
Each batch takes about 7-8 minutes to fry, be sure to give them a flip one or two times to char both sides. Transfer the fried sprouts to a plate then add the stiry fry mix to the skillet, cook a minute or so then pour in the sauce. Let the sauce get nice and thick then toss in the sprouts and sprinkle with the peanuts or cashews.
There you have it, a delicious and easy low-carb side dish.
Wondering what to serve these sprouts with? We like to serve them with steak, sesame chicken, grilled salmon or shrimp, or even just dig in for a vegan main meal!