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These spicy Kung Pao Brussels Sprouts are a tasty, vegetarian twist on a classic Chinese take-out dish.

So! I have exciting news. If you’re local to the DC/MD/VA area, I will be speaking at The Metropolitan Cooking and Entertaining Show on Saturday, December 3rd.

My session is all about Food Photography. Other presenters at the event include Jacques Pépin, Tom Colicchio, Carla Hall and Duff Goldman; I’m incredibly honored to be there.

If you’ve been wanting to learn how I take my photos, please join me! I’d love to see you there.

These kung pao brussels sprouts are a great vegetarian meal to serve alongside rice. If you want to add some protein, pan-fried tofu or tempeh would work very well.

These are also a nice stand alone side dish. The whole thing comes together quickly, and the recipe has a nice heat level that isn’t overpowering as well as a sweetness that isn’t cloying.

This recipe calls for a few ingredients you might not be familiar with- sambal oelek and dried chiles de árbol. Sambal is a spicy Southeast Asian chile paste made from red hot chile peppers.

There are often other ingredients included such as salt, vinegar, and garlic. Sambal can be found in the international aisle of most grocery stores (look near the Sriracha).

You’ve probably seen dried chiles de árbol in various dishes at your local Chinese restaurant. I ordered some off Amazon because I was feeling lazy, but you can most likely track them down at a nicer grocery store or spice shop.