General Tso probably never saw a single brussels sprout in his life, butthis is the day when he finally meets them.
I lived a good 20 years before getting acquainted with General Tso. It happenedat an unassuming Chinese restaurant in Davis with my college friends. I remember feeling embarrassed that my Chinese upbringing didn’t teach me about the ways of the General.But one bite into that fresh out the wok, deep fried chicken slathered in tangy sweet sauce, and all that shame melted away. I found my new Chinese restaurant addiction.
Even after all these years, I still don’t know who General Tso really is. Do you?There’s a documentary called The Search for General Tsothat I’ve been aching to watch. It’s supposed to be adetective-style documentary, devoted to tracing the originsof this famed dish.I haven’t actually watched it yet, and I have no clue how to get my hands on a copy. (If you have any leads, do tell. Muffins will come your way.) Based on what I’ve read of the movie so far, the people behind the documentary dofind a General Tso, but he wasn’t known for his cooking. That was the work of genius Chinese restaurant owners, who named the dish after him.
Speaking of which, what is with our obsession of associating fried chicken with military men? General Tso, Colonel Sanders, Popeyes. Is there something about fried chicken and machismothat I need to know about?
Now, I’m sure we all know someone who just hates brussels sprouts. We judge them for their ways, but we also want them to come over to the bright side. The next time you hear your friend complaining about how awful brussels sprouts are, here is the recipe to pull on them. This is hands down, one of the BEST batch of brussels sprouts I’ve ever had. You know all those sweet, tangy, spicy flavors you love in General Tso’s chicken? They’re all here, and then some. These brussels were so good, I licked the bowl after I was done! See for yourself.
5 from 1 vote
PRINTPIN
Servings: 5 Servings
Author: Lisa Lin
General Tso’s Brussels Sprouts
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Ingredients
- 1 1/2 pounds (675g) brussels sprouts
- 1 1/2 tablespoons olive oil
- pinch of salt
Sauce
- 3 tablespoons low-sodium tamari, or soy sauce if not gluten free
- 2 tablespoons shaoxing wine, can substitute with mirin or a white cooking wine
- 2 tablespoons white vinegar
- 3 tablespoons honey
- 1 teaspoon sesame oil
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons canola oil
- 3 garlic cloves, finely minced
- 2 teaspoons minced fresh ginger, about a 1/2-inch piece of ginger
- 1/4 to 1/2 teaspoon red pepper flakes, depending on how much heat you want
Optional Toppings
- sliced scallions, dark parts only
- sesame seeds
Instructions
Preheat oven to400ºF (205ºC). Line a large baking sheet with parchment paper and set aside.
ROAST BRUSSELS SPROUTS: Trim the bottoms of the brussels sprouts and chop them in half. Toss them with the olive oil and sprinkle with a small pinch of salt.Spread brussels sproutsonto the lined baking sheet and bake for 15 to 20 minutes, until the leaves have browned.
PREPARE SAUCE: In a small bowl, mix the soy sauce, shaoxing wine, vinegar, honeyand sesame oil together. In another small bowl, mix the water and cornstarch together until the cornstarch is well dissolved. If you accidentally mixed the cornstarch with the soy sauce mixture, don’t worry, just stir until it’s well incorporated.
Heat the canola in a small saucepan over medium heat. Add the minced garlic and ginger and cook until the spices are fragrant, about 1 minute. Add the soy sauce mixture, then add the cornstarch mixture and the red chili flakes.Bring the sauce to boil and let it simmer for another 2 to 3 minutes, until the sauce thickens.
MIX BRUSSELS SPROUTS WITH SAUCE: When the brussels sprouts are done,pour them into a large bowl. Pour about 2 to 3 tablespoons of the sauce onto the brussels sprouts and stir. Feel free to add more sauce if you like.If you prepared the sauce ahead of time, and it’sverythick, just warm it up a little again before stirring it with the brussels sprouts.
Sprinkle sliced scallions and sesame seeds to garnish.
Notes
NUTRITION INFORMATION: Amount per serving: Calories: 178, Total Fat 7.2g, Saturated Fat: 1g, Sodium: 639mg, Cholesterol: 0mg, Total Carbohydrate: 25g, Dietary Fiber: 5.3g, Sugar: 13.5g, Protein 6g
- Shaoxing wine is one of those ingredients that always pop up in Chinese recipes. They give the sauce more depth. But if you don’t have any available,use another type of cooking wine or add more water.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Looking for more brussels sprouts recipes?
Pomegranate Glazed Brussels Sprouts
Hello! I’m Lisa Lin
Here, you’ll find well-tested Asian recipes, pantry guides, and recipes from my sassy mother, Mama Lin. Through my recipes and cooking videos, I hope to honor the food and traditions that surrounded my Chinese American upbringing.
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I totally had takeout on the weekend…and making these would have been a much healthier option! I love me some General Tsos and I LUHVE me some Brussels, so these look ahmayzing girl! Pinned!
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Lisa says
Thanks, girl!! I do like my occasional dirty Chinese takeout though!
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We grilled brussels sprouts with bacon last night and while I love them with bacon, I make them that way all the time! Wish I would have seen this recipe first because I totally would have made it instead!
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Lisa says
Thanks, Julie! Making them with bacon sounds so good, too!
WOW!!! I love general tsos and brussel sprouts. This is just perfection.
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Lisa says
Thanks, Kristen!!
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Chelsey says
These look sooo good…I’ve totally been crushing on brussels lately 🙂 Can’t wait to try this one!!
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Lisa says
Thanks, Chelsey!!
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Lol- I never thought of how many fried chicken places are associated with military men but now that you point it out, it’s kind of funny! I’m sure it has something to do with making people think they’ll be as strong and powerful if they eat fried chicken. I personally don’t see the connection.
But anyways, I love brussel sprouts and these flavors sound like they’d be amazing! General Tso #ftw! 😉
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Lisa says
I know, right? Where is the connection there? Thanks, Sarah!
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I love brussels sprouts and I love what happens to them after some time in the oven- so yum! This sauce looks to die for 🙂
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Lisa says
Thanks, Medha! The sauce works well with sooo many other things too!
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Oh man, you cracked me up with this post Lisa. I’m going to have to check out that documentary. Sounds like the perfect flick for us food nerds!
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Lisa says
Hehe, thanks! Maybe we can find a copy and watch it together next month! OMG, the conference is next month already!
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Hahaha! Now how perfect are these 😉 Rockin’ the sprout love!
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Lisa says
Thanks, lovely lady!
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Linda @ Veganosity says
I actually believe you when you say these are the best Brussels sprouts ever. One look at the recipe and I get it. I’d substitute veggie broth for the chicken broth, but other than that, Delicious! Pinned!
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Lisa says
Thanks, Linda! Actually, I meant to say vegetable broth instead of chicken broth! Thanks for catching it!
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See AlsoBourbon Orange Glazed Ham
Now these are some Brussels sprouts! Oh my goodness do they look good!
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Lisa says
Thanks, Danae!!
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I never thought about fried chicken and military men until you pointed it out- that is way too funny! I’ve seen the trailer for that documentary and I’m aching to see it too! These sprouts sound delicious, even though I’m not especially well acquainted with General Tso 😛
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Lisa says
You’re the first person I know who’s actually seen the trailer too!
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Julia says
YEEEES! I love brussels sprouts every which way and never would have thought to cook them up with General Tso sauce! This is pure perfection and I need it for all my side dishing needs!
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Lisa says
After I cooked this, I’ve been obsessed with Chinese sauce + brussels sprouts combo. Definitely worth trying!
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These look so delicious and brussels sprouts are on the menu for this week and now I know how I will be fixing them!
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Lisa says
Thanks, Alicia!
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These brussels sprouts look so tasty! I love how you spiced it up.
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Lisa says
Thanks, Thao!
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I can’t believe I still know people who hate brussels sprouts! I am SURE this would change their mind! This looks so good!
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Lisa says
I know, right? Thanks, Cathleen!
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Emily @ Zen & Spice says
Ooooo, these look amazing!! I’ve been waiting to try making brussel sprouts for the right recipe to come along… this may just be it!
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Lisa says
Yea! Let me know if you try it!
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Cindy says
I LOVE brussel sprouts and Sean’s favorite take-out addiction is General Tso’s . This recipe sounds amazing!
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Lisa says
Thanks, Cindy! We always order General Tso’s when we get takeout!
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I’ve been on a General Tso kick lately. Never thought to do some veggies like this! Looks delicious.
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Lisa says
Thanks, Phillip!
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Amy @ BorrowedSalt says
HuffPo has the answer: http://www.huffingtonpost.com/Menuism/who-was-general-tso-and-w_b_5523847.html It’s all about Mao
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Lisa says
She’s the one who produced the documentary!
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These brussels sprouts are a whole new world of delicious. Who would have thought to make them as general tsos!! Thanks so much for this recipe!
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Lisa says
Thanks, Layla!
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THESE. LOOK. AMAZING!!! I love brussels sprouts, and I love when they are paired with something sweetish- like honey. The sauce looks amazing- sweet, spicy, and savory. I can’t wait to try this- and it’s a much healthier alternative to using meat! Thanks for the awesome recipe. Pinned!
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Liz says
These look like the most flavorful brussels sprouts I have ever seen! I’ve eaten (what I think is) a similar recipe out at a restaurant and always wondered how they made them so flavorful—- I think you’ve cracked the code!
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YUM! What an amazing looking recipe! I’m such a fan or brussels sprouts and general tsos- that documentary looks amazing! I need to find it. I love foodie films like that 🙂
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Diane says
Where is the recipe?
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Lisa Lin says
Hi Diane, are you having trouble seeing the recipe? I’ve been getting a few comments about my readers having problems viewing it. Are you viewing my website from your computer or phone? In any case, here is the link to the printable version of my recipe: http://159.203.224.87/easyrecipe-print/4164-0/
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Lori says
Where is the chicken/vegetable broth someone referred to in the comments?
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