Crispy Kung Pao Brussels Sprouts

Cuisinart original

Try this vegetarian spin on the beloved Chinese dish. Crispy AirFried Brussels sprouts get a tingle of heat from Sichuan pepper


Makes about 4 servings


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

Nutritional information

Nutritional information per serving:
Calories 293 (45% from fat) • carb. 32g • pro. 9g • fat 16g • sat. fat 2gchol. 0mg • sod. 1g • calc. 91mg • fiber 8g


1. Trim the bottom of each Brussels sprout and cut in half lengthwise.
Toss with the 2 tablespoons of sesame oil.
2. Select AirFry, 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.
3. 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.
4. 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