Sides
Crispy Kung Pao Brussels Sprouts
Makes about 4 servings
Crispy Kung Pao Brussels Sprouts
Makes about 4 servings
Try this vegetarian spin on the beloved Chinese dish. Crispy AirFried Brussels sprouts get a tingle of heat from Sichuan pepper
Nutritional information per serving: Calories 293 (45% from fat) carb. 32g pro. 9g fat 16g sat. fat 2g chol. 0mg sod. 1g calc. 91mg fiber 8g
Ingredients
For the Brussels sprouts:
- 1½ pounds Brussels sprouts
- 2 tablespoons toasted sesame oil
For the sauce:
- 1 tablespoon toasted sesame oil
- ½ to 1 teaspoon Sichuan peppercorns, to taste depending on desired spice
- 2 green onions, green and white parts separated, thinly sliced
- 4 dried red chiles, halved and stems removed
- 1 1½-inch piece fresh ginger, peeled and grated
- 2 garlic cloves, sliced
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice wine
- 1 tablespoon granulated sugar
- ¼ cup unsalted roasted peanuts, chopped
Preparation
- Trim the bottom of each Brussels sprout and cut in half lengthwise. Toss with the 2 tablespoons of sesame oil.
- Select Air Fry, and set the time to 12 minutes and the temperature to 350°F. Select Toss Reminder and press Start/Stop. Once the unit is preheated, add the Brussels sprouts to the basket, shaking to distribute evenly.
- When alerted, shake the basket to toss the sprouts, and then replace the basket to finish cooking. The sprouts should be soft yet crispy.
- While the sprouts are cooking, heat the 1 tablespoon of sesame oil in a small pot over medium heat. Add the peppercorns, green onions (white parts only), dried chiles, ginger, and garlic. Toast in the sesame oil until fragrant, about 1 minute.
- Add the soy sauce, hoisin sauce, rice wine, and sugar. Bring to a boil, then reduce the heat to a simmer. Cook to reduce the sauce by half.
- When the Brussels sprouts are ready, remove from the basket and toss in the sauce with the sliced green onion tops and peanuts.
- Serve immediately.
