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Keto Kung Pao Brussels Sprouts 🥡

Cast Iron Keto
by
Updated:
6 Comments
5 from 6 votes

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Who can resist the charm of crispy fried Brussels sprouts? They offer the perfect balance of crunch and savoriness. Our Kung Pao Brussels Sprouts take this beloved veggie to a whole new level, presenting a keto and vegan spin on a classic Chinese favorite. Yep, you read that right!

If a blend of sweet, spicy, and tangy flavors tickles your palate, then our Keto Kung Pao Brussels Sprouts is a celebration in every bite. Imagine a spicy kick mingling with a deep umami flavor. All wrapped up in a satisfying crunch. These nutrient-packed green gems are elevated with an irresistible medley of Asian flavors, making every mouthful a delight.

Keto Kung Pao Brussels Sprouts on plate
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Preparation and cooking overview

Preparing our keto appetizers is a breeze. In just 35 minutes, you'll have a mouthwatering dish that combines the irresistible flavors of Kung Pao with the goodness of Brussels sprouts. It's a delightful fusion that will satisfy your taste buds and keep you on track with your keto lifestyle.

Chef's note

Digging into the bold and vibrant flavors of Kung Pao while staying true to your keto lifestyle is a delight we strive to bring you at Cast Iron Keto. But we understand the struggle for those following a vegan diet, as traditional Kung Pao dishes often include meat.

That's why we've created this special recipe, a keto and vegan twist on the classic, ensuring everyone can savor the flavors they love. With its ease of preparation, nutritional value, and Asian-inspired goodness, this recipe serves as a satisfying and quick snack to enjoy guilt-free. Cook it for the whole family or pack it for your office lunch. It just fits right with any course and any time of the day!

  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 6 Servings

For more inspiration check out our Asian recipe.

🥡 Ingredients for this kung pao Brussels sprouts recipe

  • 1 lb Brussels sprouts halved
  • ½ cup avocado oil
  • 5 green onions cut into 1" pieces
  • 2 Thai chilies thinly sliced
  • ¼ cup peanuts or cashews crushed

Sauce ingredients

  • 1 clove garlic minced
  • ½ tablespoon minced fresh ginger
  • 1 teaspoon red pepper flakes
  • ¼ cup tamari
  • 3 tablespoons brown swerve
  • 2 tablespoons unseasoned rice wine vinegar

Ingredient substitutions

  • Green onions: You can use chives or leeks as a substitute, or for a more robust onion flavor, use white or yellow onions.
  • Ginger and garlic: If you don't have fresh ginger and garlic, use garlic and ginger paste.
  • Thai chilies: If you can't find Thai chilies, serrano peppers or red pepper flakes can work as a substitute.
  • Brown swerve: You can use other keto-friendly sweeteners like Erythritol or Stevia.
  • Tamari: If you're not concerned about the gluten-free dish, you can use regular soy sauce or dark soy sauce. If you need a soy-free alternative, coconut aminos are a good choice.
  • Rice vinegar: You can substitute with white wine vinegar, apple cider vinegar, or regular white vinegar, but each will slightly alter the taste.

Additional ingredients

  • Other vegetables: You could add your favorite vegetable to enhance the volume of the dish.
  • Nuts and seeds: You can also use pine nuts, roasted peanuts, or almonds for a different crunch and flavor. You can also add sesame seeds for a nutritional boost.
  • Lemon juice: They add a fresh, citrusy note that would contrast well with the spicy, savory flavors of the dish.

Toppings

  • Crushed red pepper flakes: If you like spice, sprinkling red pepper flakes on top could be just what you need.
  • Fried shallots or garlic add a sweet, slightly smoky flavor and a bit of extra crunch.

How to make Kung Pao Brussels Sprouts: step-by-step guide

Cooking methods

  • Pan-frying

Preparation steps

  1. Assemble all the necessary ingredients in a given measurement for smooth cooking.
  2. Make sure you have everything on the kitchen counter to avoid cooking full of hassle.
  3. Wash the vegetables and let them sit to dry.

Cooking instructions

Frying the Brussels sprouts

  1. Grab your 10.5-inch or larger cast-iron skillet and place it on your stove. Pour ½ cup of oil into it.
  2. Turn your stove on to medium-high heat. You'll know the oil is ready when it starts to shimmer or slightly ripple on the top.
  3. Carefully put half of your Brussels sprouts into the hot oil. Fry them for about 7 minutes.
  4. Use a slotted spoon to take them out from the skillet. Put them on a plate lined with a towel to soak up any extra oil. Now, do the same thing with the other batch.

Making the flavorful sauce

  1. Put green onions, sliced chilies, ginger, garlic, and red pepper flakes into the skillet in the same remaining oil on the skillet. Stir fry all these ingredients together for 2 minutes.
  2. Pour your tamari, brown swerve, and vinegar into the skillet. Keep cooking everything for 4 minutes or until the sauce gets a bit thicker.

Making the keto Brussels sprouts

  1. Put all the back into the skillet. Stir the sprouts with sauce so they get completely covered.
  2. Sprinkle crushed peanuts or cashews on top of everything for a nutty aroma.
  3. Serve in a bowl or plate. Garnish with sesame seeds.
roasted brussels sprouts on a plate
Keto Kung Pao Brussels Sprouts on a plate
Keto Kung Pao Brussels Sprouts Sauce
roasted brussels sprouts on a plate
Keto Kung Pao Brussels Sprouts on a plate
Keto Kung Pao Brussels Sprouts Sauce

Chef's pro tip

For crispy Brussels sprouts, make sure not to crowd the pan. If you add too many, they will steam instead of roast, and you won't get that satisfying crunch. Arrange them in a single layer to allow for proper air circulation. It also helps to cut them in half before roasting to ensure even cooking and maximum crispiness. Cutting them in half also helps eliminate the bitterness from the sprouts' inner side.

What to serve with Kung Pao Brussels sprouts

  • Chicken: orange chicken can balance the spiciness and sweetness of the recipe. The chicken's crispy texture also mirrors our main ingredient's crispiness, creating a cohesive meal.
  • Steak: keto steak is a great match with this recipe because the rich and hearty flavors of the steak can complement the spicy sauce of this dish.
  • Salmon: The keto salmon is high in protein and omega-3s, along with healthy vegetables, and adds an extra depth of flavor to the meal.
  • Soup: To keep your main course vegan, try this fulfilling chile relleno soup and enjoy perfect spicy food at your dinner or lunch.

How to make it healthier

  • Using low-sodium tamari or soy sauce can be a healthier substitute.
  • Omit or reduce peanuts or cashews in your dish if you are watching your calorie intake.

Time-saving tips

  • You can cut the "little cabbage" in halves and freeze them. When you decide to make this simple dish, take them out of the freezer and use them afterward.

What can I prepare ahead of time?

  • You can cut garlic and ginger separately and store them. Also, you can prepare a ginger-garlic paste and store it in the fridge.
  • You can prepare the Chinese sauce ahead of time and use it later.

Storage and reheating instructions

Storing

  • Let the cooked items cool to room temperature and place them in separate airtight containers. You can store them in the fridge for up to 4 days.
  • If you want to store them longer, you can freeze them. In the freezer, they should last for about 2 to 3 months. To freeze, spread the cooled sprouts on a baking sheet until solid, then transfer them to a zip-top bag or airtight container.

Reheating tips

  • Saucepan: Place the leftovers in a saucepan over medium heat and stir them occasionally until they are heated.
  • Oven: Spread the leftovers out on a baking sheet, and heat them for about 10-15 minutes in a preheated oven at 375 F
  • Microwave: Place the leftovers in a microwave-safe dish and heat them at 50% power for 2-3 minutes, stirring once or twice.

Recipe wrap-up and conclusion

Our Keto Kung Pao Brussels Sprouts is a quick and flavorful dish that mimics the popular Chinese stir-fry recipe with kung pao sauce. Whether following a ketogenic or vegan lifestyle, this recipe offers a delightful and nutritious snack with Asian flavors.

In just 35 minutes, you'll have a plateful of crispy Brussels sprouts that are sure to satisfy your cravings. Moreover, this delicious side dish is packed with flavors and nutrition.

So, try this out and watch those picky eaters in your family enjoy these tasty and healthy balls of leafy goodness. Trust me, you'll be rewarded with that irresistible crunch that'll make you go, "Mmm, now that's how Brussels sprouts should be!"

Frequently asked questions

Yes. They are low in carbs and high in fiber, making them a great choice for a ketogenic diet.

There are about 8 grams of carbs in one cup of raw sprouts, which is offset by the fact that they also contain 3.3 grams of fiber, bringing the net carbs down to around 4.7 grams per cup.

To avoid sogginess, ensure not to overcrowd the pan or baking sheet when cooking. Overcrowding causes sprouts to steam rather than roast, leading to sogginess.

To maintain the crispiness-cooking, ensure your oven is adequately preheated before you begin. Additionally, coat the sprouts generously with the keto oil suggested. If you're using the pan-frying method for cooking, fry them for approximately 7 minutes.

📖 Recipe

Keto Kung Pao Brussels Sprouts on plate

Keto Kung Pao Fried Brussels Sprouts

These Keto Kung Pao Fried Brussels Sprouts are a great low-carb side dish! Packed full of spicy + sweet + tangy flavor you’ll want to make these all the time!
5 from 6 votes
Print Rate Pin Recipe
Course: Appetizer
Cuisine: Chinese
Keyword: asian, easy, keto, low carb
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 243kcal

Ingredients

  • 1 lb Brussels sprouts halved
  • ½ cup avocado oil
  • 5 green onions cut into 1" pieces
  • 2 Thai chilies thinly sliced
  • 1 clove garlic minced
  • ½ tablespoon minced fresh ginger
  • 1 teaspoon red pepper flakes
  • ¼ cup tamari
  • 3 tablespoons brown Swerve
  • 2 tablespoons unseasoned rice wine vinegar
  • ¼ cup peanuts or cashews crushed

Instructions

  • Heat the ½ cup of oil in a 10.5” or larger cast-iron skillet over medium-high heat until the top is shimmering. Add half of the sprouts to the pan and fry until crisp, about 7 minutes.
  • Using a slotted spoon, transfer to a towel-lined plate to absorb the excess oil and repeat with remaining sprouts.
  • Add the green onions, sliced chilies, ginger, garlic, and red pepper flakes to the pan. Stir fry for 2 minutes then add in the tamari, erythritol, and vinegar.
  • Cook until reduced and slightly thick about 4 minutes. Add the sprouts back to the skillet and stir to combine with the sauce. Top with crushed peanuts or cashews and serve.

Nutrition

Nutrition Facts
Keto Kung Pao Fried Brussels Sprouts
Amount Per Serving
Calories 243 Calories from Fat 194
% Daily Value*
Fat 21.5g33%
Carbohydrates 10g3%
Protein 5.8g12%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Mandi says

    5 stars
    The first time I made this from the cookbook, my family raved and they had no idea it was keto. It's now a staple for us and in the weekly rotation. It's delicious!

    Reply

  2. Jill says

    5 stars
    Love this recipe!! My husband also really enjoyed this meal. Plan to make it again tonight.

    Reply

  3. Margo hauer says

    5 stars
    FANTASTIC! My nutrition plan is only plant based because of my autoimmune disorders. Made this as the main dish. Really hit the spot! I did fry in pan but then also did the broiler for an extra crunch. Thank you for this fantastic idea!
    Margo San Antonio tx

    Reply

    • Cast Iron Keto says

      Hi Margo! Happy to hear you enjoyed this recipe! Just to let you know, our cookbook has an entire meat-free chapter if you're interested 😉

      Reply

  4. Debby says

    This was too salty for my family, but everyone liked it anyway. Next time I will dilute the soy sauce a bit, but will definitely make again.

    Reply

  5. Tammy says

    5 stars
    This was fantastic!! We had this as a side with venison loin and my, oh my!!

    Reply
5 from 6 votes (2 ratings without comment)

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