Dominique Woolf’s Kung Pao-Style Sprouts With Chorizo Recipe

The BBC’s Summer Good Food Show is at the Birmingham NEC from June 13th-16th. Featuring live entertainment, cooking inspiration, shopping and tasting, the event includes a fantastic line-up of the UK’s best chefs and experts cooking live, great brands, exciting new flavours, the latest trends and carefully selected independent producers of the finest food, drink and culinary products. As a taster, here’s a Kung Pao Sprouts recipe from last Winter’s show presented by Dominique Woolf.

This dish cooks quickly, so make sure you have all the elements prepared before you start.

Serves: 2
Difficulty: Easy


  • 8 large dried whole red chillies
  • 2 raw chorizo sausages
  • 50g cashew nuts
  • 3 tbsp neutral oil, for frying
  • 400g brussels sprouts, ends trimmed and outer leaves removed
  • 1 tsp ginger, grated (approx 2cm)
  • 3 garlic cloves, sliced
  • 1 tsp Sichuan peppercorns, ground
  • rice, to serveFor the sauce
  • 1 tsp cornflour
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp rice vinegar


  • For the sauce, mix the cornflour with 1 tbsp water in a bowl, then combine with the soy sauce, sugar, rice vinegar and 2 tbsp water. Set aside.
  • Snip the stalk off the chillies with scissors and empty out the seeds. Cut into 3cm pieces. Cut each chorizo lengthways, then slice into half-moons. Heat a large frying pan over a medium heat and toast the cashews until golden. Remove and set aside. Add a drizzle of oil to the pan then fry the chorizo for a few minutes until cooked. Remove with a slotted spoon and set aside.
  • Add the brussels sprouts to the chorizo oil and turn up the heat to medium-high. Add a drizzle more oil if necessary. Fry for a few minutes until nicely charred, stirring occasionally. Remove and set aside.
  • Turn the heat down to medium, then add 2 tbsp oil. When hot, add the ginger, garlic and Sichuan peppercorns. Stir-fry for a few moments until aromatic. Add the dried chillies and stir-fry for another 30 seconds or so, being sure not to burn the chillies. Turn down the heat slightly, then pour in the sauce, stirring to make sure it doesn’t burn. Bubble for a few moments. Once the sauce has thickened, return the sprouts to the pan along with the chorizo. Make sure everything is nicely coated before stirring in the cashews. Serve immediately with rice.

Dominique Woolf – image © Richard Clatworthy

Half-Thai home cook, entrepreneur and mum of three, Dominique Woolf won the Channel 4 television show The Great Cookbook Challenge with Jamie Oliver in 2022. Dominique grew up with her mother and auntie’s Thai cooking but as a busy business woman and mum of three, her food needs to be simple, fast and delicious. She trained at Leith’s School of Food and Wine before starting her own business, The Woolf ‘s Kitchen, in the middle of lockdown 2020. Initially selling a range of sauces inspired by those her Thai auntie used to make, she has now expanded into chilli oils, pastes and nuts, too. Dominique’s Kitchen: Easy, Everyday Asian-inspired Food is her first book.

See also: Weekday Moroccan Tagine Recipe

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