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
