Kung Pao Brussels Sprouts Recipe
Kung pao-style cooking may date back to the 19th century, but developer Feta Topalu gives her recipe a contemporary spin by replacing the chicken typical of the dish with recently trendy Brussels sprouts. The sprouts are first roasted in the oven and then finished on the stovetop with a zesty sauce that combines tangy, sweet, umami, and spicy flavors. Topalu notes that "Typically, kung pao dishes have a moderate level of spiciness," something that she achieves in her version through the use of crushed red pepper, although other kung pao recipes often call for whole dried chiles and Sichuan peppercorns. She tells us that you can adjust the heat level to your preference by using more or less red pepper, while you could also dial up the spice by adding Chinese chile peppers, chile paste, or cayenne...
