These keto Kung Pao Brussels Sprouts are loaded with flavor. They are a great low-carb and vegan side dish.
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 in these Vegan + Keto Kung Pao Brussels Sprouts!
What’s in Kung Pao sauce?
- green onions
- Thai chilies
- brown Swerve
- rice wine vinegar
We just love the sweet + spicy + tangy combo.
You’ll start by frying up the sprouts in two batches because 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 green onions, garlic, ginger, and chilies to the skillet, cook a minute or so until fragrant then pour in the tamari, brown Swerve, and rice wine vinegar. Let the sauce get nice and thick then toss in the sprouts and sprinkle with the crushed peanuts or cashews.
There you have it, a delicious and easy low-carb side dish.
How to roast the Brussels Sprouts in the oven instead of frying
Don’t want to fry the Brussels sprouts? You can toss them with 1/4 cup of the avocado oil, arrange them onto a baking sheet, and roast at 425° F for roughly 35 minutes.
What should I serve these Keto Kung Pao Brussels 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!
Keto Kung Pao Fried Brussels Sprouts
- 1 lb Brussels sprouts halved
- 1/2 cup avocado oil
- 5 green onions cut into 1" pieces
- 2 Thai chilies thinly sliced
- 1 clove garlic minced
- 1/2 tablespoon minced fresh ginger
- 1 teaspoon red pepper flakes
- 1/4 cup tamari
- 3 tablespoons brown Swerve
- 2 tablespoons unseasoned rice wine vinegar
- 1/4 cup peanuts or cashews crushed
- 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.