PF Chang’s-Style Kung Pao Brussels Sprouts Recipe

PF Chang’s Kung Pao Brussels Sprouts – Crispy, tender Brussels sprouts wok-fried in a spicy kung pao sauce. Simple to prepare at home and an excellent side for any Chinese-style meal.

🥡 About This Recipe

The Kung Pao Brussels Sprouts at PF Chang’s are a standout: high-heat searing gives the sprouts a smoky char, while a bold sauce—featuring chilies, garlic, ginger, soy, rice vinegar, and a touch of sweetness—balances and elevates the dish. Even if you’re not usually a Brussels sprouts fan, this preparation makes them irresistible.

A wok works best because its shape makes tossing easy and helps maintain high heat, but a cast-iron or heavy stainless skillet will also do the job. The key is to get a good char on the cut sides of the sprouts for flavor and texture.

🧂 Ingredients

• Brussels sprouts: Trim and halve so the cut sides get a good sear.
• Aromatics: Dried red chilies (or ½ tsp chili flakes), minced garlic, and minced ginger.
• Seasonings: Soy sauce, rice vinegar, brown sugar, sriracha (or other chili paste), water, and a bit of cornstarch to thicken.
• Extras: Neutral cooking oil (divided) and roasted peanuts for crunch.

🔪 Instructions

STEP 1: Mix the sauce ingredients in a small bowl until the cornstarch is dissolved and the sugar is incorporated.

STEP 2: Heat 1 tablespoon oil in a wok over high heat until it begins to shimmer. Add the halved Brussels sprouts cut-side down and leave undisturbed for about 1 minute to develop a char. Toss and cook another 2 minutes to finish cooking through.

STEP 3: Reduce heat to medium and add the remaining 3 tablespoons oil. Add dried chilies, ginger, and garlic and stir for about 30 seconds until fragrant. If anything begins to burn, lift the wok from the heat and stir briefly to cool it.

STEP 4: Stir the sauce again and pour it into the wok. Stir gently for about 1 minute until the sauce bubbles and starts to thicken and coat the aromatics.

STEP 5: Return the Brussels sprouts to the wok with the roasted peanuts. Toss to coat in the sauce and cook another minute until everything is heated through and glossy. Serve immediately.

Another Option Instead Of The Wok

If you prefer not to use a wok or high heat, roast the Brussels sprouts in the oven to achieve charring. Preheat to 450°F, toss sprouts with oil, and spread them in a single layer on a baking sheet so steam can escape. Roast 20–25 minutes, tossing once. If needed, broil on high for a few minutes to add more char. Then finish the recipe by cooking the aromatics and sauce in a skillet and tossing with the roasted sprouts and peanuts.

📋 Recipe

PF Chang’s Kung Pao Brussels Sprouts

Crispy, tender Brussels sprouts wok-fried in a spicy kung pao sauce. Easy to make and a great side dish.

Prep Time 14 mins

Cook Time 6 mins

Total Time 20 mins

Course Lunch, Main Course, Side Dish

Cuisine American, Chinese

Servings 4 people

Calories 304 kcal

Ingredients

Sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon sriracha (or other chili paste)
• 3 tablespoons water
• 1 teaspoon cornstarch

Stir-Fry

• 4 tablespoons neutral oil, divided
• 1 pound Brussels sprouts, trimmed and halved
• 8 dried red chilies (or substitute ½ tsp chili flakes)
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, minced
• ½ cup roasted peanuts

Instructions

1. Combine the sauce ingredients in a small bowl until smooth.
2. Heat 1 tablespoon oil in a wok over high heat. Add Brussels sprouts cut-side down and sear 1 minute undisturbed. Toss and cook 2 more minutes.
3. Reduce heat to medium, add remaining oil, then the dried chilies, ginger, and garlic. Cook 30 seconds until fragrant.
4. Stir the sauce and pour into the wok. Cook about 1 minute until it bubbles and thickens.
5. Add the sprouts and peanuts back to the wok. Toss to coat and heat through for 1 minute. Serve immediately.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 304 kcal

Carbohydrates: 19 g • Protein: 10 g • Fat: 23 g

Sodium: 639 mg • Fiber: 6 g • Sugar: 6 g

Nutrition information is an estimate calculated from an ingredient database.

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