Kung Pao Brussels Sprouts

kung pao brussels sprouts3

Happy New Year!!!

I can’t believe it’s 2018?!  How crazy is that?!  Growing up I always heard the older you get, the faster time flies.  Well, that might possibly be the truest thing I’ve ever heard.  Time is flying!!!  Me and Omar are sitting down this week to write out our wishes, wants, needs, and goals for the year separately and together…One new thing we’re going to do is write out quarterly goals instead of yearly goals.  We want our goals to not look SO big that they seem unattainable and unable to reach.  So, we’re going to start with a few things for each quarter.  Oh!  And where we want to travel to this year!  This one is always Omar’s favorite thing to plan.

Like most New Years we’re starting off with some hardcore workouts and lots of healthy eating.  I am happy to say, eating healthy has become more of a lifestyle for us… so there’s not too terribly much that has to change in this area.  We’ve come up with a couple of words that we’re going to do our best to live by this year.  One word is:  persistence.

This word is one that I always have a problem with, but I’m determined that regardless of how I feel, I’m going to be persistent in every area of my life this year.  No more excuses.  I’m terrible about letting myself get down in the dumps when things aren’t going quite right or exactly how I want them to.  This is something that my husband is so much better at than me.  If there’s a will, there’s a way!  Let’s BE persistent!  🙂  Speaking of persistence… we are EXTREMELY persistent in the amount of brussels sprouts we eat on a regular basis!  Hahaha!  So, here’s a new recipe to get you ready for some healthy, but super flavorful side dishes that will go well with just about anything!  I hope you enjoy.  If you make anything of mine, please let me know!  I love to hear feedback!  And go follow me on Instagram!!!  #lovebakeeat  🙂

kung pao brussels sprouts

Kung Pao Brussels Sprouts

  • Servings: 2 - 3
  • Print

Kung Pao Brussels Sprouts are a fun and flavorful side dish to any meal... When we have a Chinese food craving, these are first on my list of things to make!


  • 1 lb brussels sprouts, washed, trimmed, and halved
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp chili garlic sauce
  • 2 tbsp maple syrup
  • 3 tbsp coconut aminos
  • 2 tsp cornstarch or arrowroot
  • 1/2 tbsp sesame oil
  • 2 tsp rice vinegar
  • 1 tbsp water
  • 1 big handful of sliced green onions
  • 1/4 cup roasted peanuts, optional for garnish
  • Cooked rice or Cauli-Rice for serving, optional


  1. On medium-high heat in a large saute pan, add the olive oil to the pan and let it get hot.  Once hot, add the brussels sprouts cut-side-down.  Let them brown really well before shaking the pan and moving them around; about 6- 8 minutes.
  2. Once the brussels sprouts have browned, add the minced garlic and ginger.  Let this saute together for a few more minutes, but be careful not to let the garlic burn.  I lower the heat to medium-low at this point.
  3. While the brussels sprouts, garlic, and ginger are marrying together and making your kitchen smell amazing, get the Kung Pao sauce together.  In a liquid measuring cup add the chili garlic sauce, maple syrup, coconut aminos, cornstarch, sesame oil, rice vinegar, and water together and whisk until well combined.
  4. Pour the sauce into the pan and let it cook into the brussels for a few more minutes.  Right before you’re ready to serve, sprinkle the green onions and peanuts on top.
  5. EAT!!!



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