This recipe is similar to other Vietnamese Brussel Sprout recipes out there but this one is for the Air Fryer and Frying pan combo.
2 c Brussel Sprouts cleaned, trimmed, & cut in half lengthwise.
For the Sauce:
2 ish Tbsp Basalmic vinegar.
2-3 Tbsp Lime Juice
2 ish Tbsp Sushi Rice vinegar.
2 ish Tbsp Fish Sauce.
2ish Tbsp Shoyu
1/4 c Water.
1/2 Tbsp Sugar with
1/2 Tbsp Monk fruit/Erythritol blend.
2 cloves Garlic minced.
3 whole red Thai Chili or Fresno type Peppers chopped fine (Or use 1 jalapeño or Serrano Pepper)
1 tsp Simply Asia Sweet Garlic Ginger Seasoning
1 tsp Sesame oil
3 Tbsp Peanut oil
1/2 c Chopped Cilantro.
Preheat the Oven on Air Fryer setting to 450°
Use a 3 cup Bowl and add all of the Sauce ingredients, stir. Set aside for flavors to Macerate.
Use a medium bowl. Toss the Sprouts in, add the Peanut oil. Carefully Mix well. Use a Cast Iron pan that fits into the Breville that you can brown the flat part of the Sprouts in, and then transfer right into to the Oven for Air Frying. If your not using the Breville. Preheat your air fryer.
Add the Sprouts to the pan, flat side down.
Turn the pan on med hi, and sear them for about 10 min.
When some of the Sprouts turn Brown on the flat side, put the whole pan into the Oven and Air Fry for about 10-15 min. Watch them.
If you are transferring the Sprouts to another Air fryer, follow the directions on cooking Air fried Sprouts.
Pour the Cooked Brussel Sprouts into a bowl and garnish with some of the Cilantro on top before serving. Pour the Sauce over the Sprouts just before Serving.
