Comments on: Kung Pao Brussels Sprouts

By: Linda Lauer

Linda Lauer — Sun, 05 Jul 2026 19:45:11 +0000

Excellent! I made exactly as suggested and it was a huge hit!

By: Ken

Ken — Tue, 03 Feb 2026 00:23:36 +0000

I’ve already rated this recipe as it’s one of our go tos so I won’t rate it again. It’s definitely a 5 star recipe for us. We always do tofu in the oven how you describe in your book and then add that in with the Brussels sprouts in the sauce along with some peanuts. We have on rice as a main course.

I just came to add a comment about the Sichuan peppercorns. I was reading back through your description of the dish and you asked where they could be found. Any Asian grocery store like Joong Boo or H Mart or anything like that will have them.

By: Joe Nadel

Joe Nadel — Thu, 04 Dec 2025 14:30:29 +0000

This is a delicious recipe and an exotic change from Brussels Sprouts with bacon and shallots. Many thanks, JSN

By: Cookie and Kate

Cookie and Kate — Mon, 27 Oct 2025 02:39:52 +0000

In reply to Liz. Hi Liz, I'm not experienced with cooking with them, but I believe they are added to the hot oil, which infuses the flavor into the oil, and then the other ingredients are added. I believe this helps "activate" the flavor and you might not get the full effect if you added them to the sauce. But I am not an expert, so this would take some experimenting on my part to answer definitively.

By: Liz

Liz — Wed, 22 Oct 2025 18:45:52 +0000

If you did have Sichuan peppercorns…. Would you just add them to the sauce?

By: Heather

Heather — Thu, 31 Jul 2025 18:06:52 +0000

Delicious! I make your roasted sprouts often, but this sauce is delicious. I’ve also used it on roasted asparagus and green beans. Peanut free here, but halved cashews are a great substitute.

By: Nancy Kirchner

Nancy Kirchner — Mon, 09 Jun 2025 01:50:49 +0000

Thank you, Kate. This was a surprise hit with my husband. I turned it from a side dish to a meal, adding tofu and serving over rice with a larger amount of sauce. Yum!!

By: Cookie and Kate

Cookie and Kate — Thu, 22 May 2025 13:29:59 +0000

In reply to CB. Hello, You could substitute equal amounts of broccoli by weight. Green pepper might take a little longer in the oven depending on how crisp or soft you prefer it. Maple syrup is sweeter than brown sugar, so you might want to add slightly more, and you would need a little more liquid to get it to the right consistency.

By: CB

CB — Mon, 19 May 2025 13:10:21 +0000

If one wanted to add broccoli – and green pepper – how would one modify the ratio of brussels so as not to have to make more sauce? And would one need to modify the cooking time?

Also, if one had neither honey or maple syrup, could one sub brown sugar or sugar + molasses? If so, how much?

Thanks!

By: Dylan Flaig

Dylan Flaig — Tue, 11 Feb 2025 06:17:50 +0000

I made this recipe to copy cat a local restaurant (Great Basin) and it turned out even better than the restaurant’s recipe. I’m not gonna lie I love extra sauce and strong flavors so I left everything the same but doubled the sauce and garnish recipe, it was perfect!! Definitely making this again over some rice with baked tofu. Amazing recipe, my wife and mother in law loved it as well!