Sichuan-Style Brussels Sprouts

Sichuan-Style Brussels Sprouts

Tags

Rice

Cook

Ingredients

  • 400g cooked sticky rice
  • 2 tbsp rice wine vinegar
  • 1 tsp sugar
  • 500g brussels sprouts
  • 5 dried Chinese chillis
  • 2 garlic cloves, grated
  • 10g ginger, grated
  • 1 tbsp light soy sauce
  • 1 tbsp black vinegar
  • 1 tsp sesame oil
  • 1 tbsp Sichuan chilli oil
  • 1 tsp sugar
  • ΒΌ tsp ground Sichuan pepper
  • 1 tbsp peanuts

Steps

  1. Cook the rice the night before according to package instructions.
  2. Mix the vinegar, sugar and 1 tsp salt, then pour it over the rice and gently mix to coat.
  3. Line a baking tray with parchment paper and spread out the rice into a 1 cm thick layer.
  4. Fold over the paper and use another tray to press the rice down firmly. Freeze for 1 hour.
  5. Wash and dry the brussels sprouts then trim off the ends. Cut them in half.
  6. Cut the chillis into 1 cm pieces and tap them to remove most of the seeds. Set aside.
  7. In a small bowl mix the soy sauce, vinegar, sesame oil, chilli oil, sugar an sichuan peppercorns. Mix well.
  8. Remove rice from the freezer, use a cookie cutter to cut into circles.
  9. Cook the rice circles in the air fryer until golden brown. Pop on a plate with a paper towel to drain excess oil.
  10. Meanwhile heat oil in the wok. Once hot add the sprouts, chilli, peanuts and salt to taste.
  11. Fry for around 5-10 minutes until the sprouts are golden.
  12. Pour over the sauce and cook until the sauce has reduced and sprouts are tender.