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.

Jump to:
- Preparation and cooking overview
- Chef's note
- 🥡 Ingredients for this kung pao Brussels sprouts recipe
- Sauce ingredients
- Ingredient substitutions
- Additional ingredients
- Toppings
- How to make Kung Pao Brussels Sprouts: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- Frying the Brussels sprouts
- Making the flavorful sauce
- Making the keto Brussels sprouts
- What to serve with Kung Pao Brussels sprouts
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storing
- Reheating tips
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
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!
🥡 Ingredients for this kung pao Brussels sprouts recipe
Sauce ingredients
Ingredient substitutions
Additional ingredients
Toppings
How to make Kung Pao Brussels Sprouts: step-by-step guide
Cooking methods
Preparation steps
- Assemble all the necessary ingredients in a given measurement for smooth cooking.
- Make sure you have everything on the kitchen counter to avoid cooking full of hassle.
- Wash the vegetables and let them sit to dry.
Cooking instructions
Frying the Brussels sprouts
- Grab your 10.5-inch or larger cast-iron skillet and place it on your stove. Pour ½ cup of oil into it.
- 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.
- Carefully put half of your Brussels sprouts into the hot oil. Fry them for about 7 minutes.
- 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
- 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.
- 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
- Put all the back into the skillet. Stir the sprouts with sauce so they get completely covered.
- Sprinkle crushed peanuts or cashews on top of everything for a nutty aroma.
- Serve in a bowl or plate. Garnish with sesame seeds.
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
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storing
Reheating tips
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
📖 Recipe

Keto Kung Pao Fried Brussels Sprouts
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.
Tammy says
This was fantastic!! We had this as a side with venison loin and my, oh my!!
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.
Margo hauer says
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
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 😉
Jill says
Love this recipe!! My husband also really enjoyed this meal. Plan to make it again tonight.