General Tsos Brussels Sprouts Recipe

Name: General Tsos Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Brussels Sprouts; 1- 1/2 Tablespoon Olive Oil; 1 pinch Kosher Salt; 3 Tablespoons Low Sodium Soy Sauce; 2 Tablespoons Shaoxing Wine; 2 Tablespoons Distilled White Vinegar; 3 Tablespoons Vegetable Broth; 4 Tablespoons Granulated Cane Sugar; 1 teaspoon Sesame Oil; 1 Tablespoon Cornstarch; 1 Tablespoon Water; 2 teaspoons Canola Oil; 2 cloves Garlic, Minced; 1 Tablespoon Minced Fresh Ginger; 2 stalks Green Onion, Sliced; 6 whole Chile De Arbol, Roughly Chopped

Servings: persons

1- 1/2 pound Brussels Sprouts
1- 1/2 Tablespoon Olive Oil
1 pinch Kosher Salt
3 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Shaoxing Wine
2 Tablespoons Distilled White Vinegar
3 Tablespoons Vegetable Broth
4 Tablespoons Granulated Cane Sugar
1 teaspoon Sesame Oil
1 Tablespoon Cornstarch
1 Tablespoon Water
2 teaspoons Canola Oil
2 cloves Garlic, Minced
1 Tablespoon Minced Fresh Ginger
2 stalks Green Onion, Sliced
6 whole Chile De Arbol, Roughly Chopped

1
1.
2
Preheat oven to 425 F (220 C).
3
Line a large rimmed baking sheet with parchment paper.
4
2.
5
Trim the bottoms off of the Brussels sprouts and chop them in half.
6
Toss them with oil and sprinkle with a small pinch of salt.
7
Pour onto the lined baking sheet in an even layer and bake for 18 to 20 minutes, until the leaves have browned and the sprouts are softened.
8
3.
9
In a small bowl, mix the soy sauce, Shaoxing wine, rice vinegar, broth/stock, sugar, and sesame oil together.
10
In another small bowl, mix the cornstarch and water together until the cornstarch is well dissolved.
11
Heat the canola in a small saucepan over medium heat.
12
Add the minced garlic and ginger and cook until the garlic turns golden brown, about 2 to 3 minutes.
13
Add the soy sauce mixture, then add the cornstarch mixture.
14
Cook for a minute or two, until the sauce starts to boil.
15
Add the chopped green onion and chilies, and cook for another minute.
16
Turn off the heat.
17
4.
18
When the Brussels sprouts are done, stir it with the sauce.
19
The sauce will thicken once it cools.
20
If you prepared the sauce ahead of time, and its too thick, just warm it up a little again before stirring with the Brussels sprouts.
21
5.
22
Enjoy with rice.
23
General Tsos sauce adapted from Serious Eats.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1- 1/2 pound Brussels Sprouts, 1- 1/2 Tablespoon Olive Oil, 1 pinch Kosher Salt, 3 Tablespoons Low Sodium Soy Sauce, and more.

Yes, General Tsos Brussels Sprouts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

General Tsos Brussels Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions