This is a vegetarian version of Kung Pao Chicken, the famous Chinese dish originated from Sichuan. The sweet and spicy combination with the intense smell of Sichuan peppercorn and crunchiness of Cashews on every bite. My godness, I couldn’t describe more how delicious this Kung Pao Brussels Sprout and Capsicum is.
What I love about Chinese food is their simplicity. Basically, just toss everything in the hot pan, stir fry for few mins, and I could have this Kung Pao Brussels Sprout and Capsicum ready on the dining table. The secret ingredient in this dish is the Sichuan peppercorn. The smell is so intense that Dydy could actually smell it from bedroom when I’m cooking this Sichuan Kung Pao Brussels Sprout and Capsicum.
I’m Chinese, but I won’t say that I am that in love with Chinese food. Not as much as Korean food. The only Chinese food I love is Sichuan based Chinese food. Well, basically, I love anything from Sichuan, like Mapo Tofu, Kung Pao chicken, and etc. I also make Kung Pao Pork and Brocolli. It’s a different twist, but it’s absolutely yum.
The problem in Chinese food is their blandness. Well, some people argue that the simplicity of vegetables with garlic stir fry will bring more flavor in the vegetables. Too bad that it is not in my dictionary. I love fiery, strong and spicy food. That’s why I always customize my Chinese food with more intense seasonings and spices inspired by Indian cuisine.
I always find it so funny whenever we went to authentic Chinese restaurant, and Dydy wanted to try new Chinese dish. I couldn’t stop laughing whenever I saw his face when he was eating authentic Chinese food. It’s like, he was forced in eating it and couldn’t tell me about it because he was the one who insist to try the new Chinese food.
After we finished the food, he will start to tell how bad is the food. Well, it’s actually not that bad. It’s just a little bit bland. Chinese food is originally quite bland without much spices. I customize my Chindian version of Chinese food too much that Dydy find it hard to eat the original version of Chinese food.
He never has a problem in eating Mapo Tofu or Kung Pao chicken though. I think that’s the only two Chinese dishes that he really love because of the spiciness and intense smell of Sichuan peppercorn. We have been watching this Chinese Culinary Show in SBS recently where they visited different part of China to explore the cuisine. From there, I just found out that there are so much more of Sichuan food beside Mapo Tofu and Kung Pao Chicken.
Anyways, back on my Kung Pao Brussels Sprout and Capsicum. You will be suprised how easy and quick this stir fry dish is. For today vegetarian version, I use Brussels sprout and Capsicum. I saw these 3 colour capsicum in the market, and I thought that it would go well with Brussels sprout.
Firstly, heat up oil in a pan. The oil needs to be really hot that you could see the smoke. It would be better if you have wok, but I don’t have one, so I just use a pan. Add the garlic and ginger paste along with dry chilli. Fry for few minutes until it smells nice.
Then, add the cleaned and chopped Brussels sprout. Toss it around.
Add the chopped capsicum and continue to toss around for few minutes.
After that, add all of the sauces: 1 tbsp Chinese black vinegar, 1 tbsp Soy Sauce, 1 tbsp Dark Soy Sauce, 1/2 tbsp Sesame oil, 1 tsp Sichuan peppercorn powder. Toss it quickly until everything is just combine. Cook for 5 to 10 minutes with the lids on or until Brussels sprout is cooked through.
Check for salt seasonings and I also added 1/2 teaspoon of chilli powder to add extra heat. Sprinkle with generous amount of cashews on the top, and serves with steam rice.
- 200 g Brussels sprout, cleaned and chopped into half
- 150g mixed capsicum, cleaned and cut into diced
- 6 dried red chillies, split length wise
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon Sichuan peppercorn powder
- 1 tablespoon Chinese black vinegar
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon sesame oil
- 1 handful unsalted roasted cashews
- salt to taste
- ½ teaspoon chilli powder (optional)
- Firstly, heat up oil in a pan. The oil needs to be really hot that you could see the smoke.\
- Add the garlic and ginger paste along with dry chilli. Fry for few minutes until it smells nice.
- Then, add the cleaned and chopped Brussels sprout. Toss it around.
- Add the chopped capsicum and continue to toss around for few minutes.
- After that, add Chinese black vinegar, Soy Sauce, Dark Soy Sauce, Sesame oil, and Sichuan peppercorn powder. Toss it quickly until everything is just combine.
- Cook for 5 to 10 minutes with the lids on or until Brussels sprout is cooked through.
- Check for salt seasonings and I also added ½ teaspoon of chilli powder to add extra heat. Sprinkle with generous amount of cashews on the top, and serves with steam rice.