Sprouts are everywhere at Christmas- and this recipe is a ridiculously delicious way to use them up if you’ve got a few extra knocking about! In fact, it’s so good, it’s worth buying sprouts for anyway! It may seem a lot of ingredients but with a little forward planning to get everything prepared, it comes together extremely quickly…
Kung Pao Brussels Sprouts
Mix together the sauce ingredients in a bowl and set to one side.
Mix the marinade ingredients in a separate bowl and add the sprouts. Set to one side.
Pop the bacon lardons into a cold pan with a little lug of olive oil, turn the flame on Roccbox down to its lowest setting and cook for 3-4 minutes until the fat has rendered and the bacon is beginning to crisp up. Add the Szechuan peppercorns and dried chillies to the pan and stir for 30 seconds. Remove everything from the pan with a slotted spoon and set to one side.
Turn Roccbox up to full flame and chuck the marinated sprouts into the pan and return to Roccbox and cook for 4 minutes.
Add the ginger, garlic, red chilli and spring onion whites to the pan and cook in Roccbox for a further 1-2 minutes.
Return the bacon and spices to the pan and add the sauce off the heat- stirring continuously as you do so to form a sticky glaze to the sprouts.
Transfer to a plate and top with the spring onion greens and toasted peanuts.
Enjoy as it is for one or serve with some steamed rice to make a great meal for two.
200g Brussels Sprouts, halved
2 Rashers Streaky Bacon, cut into lardons
1/2 Tsp Szechuan Peppercorns
5 Dried Red Chillies
1 Tbsp Ginger, chopped
1 Red Chilli, sliced
2 Garlic Cloves, sliced
1/2 Bunch Spring Onions, whites finely sliced, green tops finely sliced and kept separate
2 Tsp Unsalted Peanuts, toasted and chopped
For the marinade;
1 Tbsp Soy Sauce
2 Tsp Cornflour
1 Tsp Sherry
For the sauce;
2 Tsp Rice Wine Vinegar
2 Tsp Hoisin
1 Tsp Soft Brown Sugar
1 Soy Sauce
1 Tbsp Toasted Sesame Oil