Tingly Chili-Roasted Broccoli
Tingly Chili-Roasted Broccoli
With all the spices and products available on Amazon now, it’s amazing to see cooks all over the country embracing ingredients that were once rarities in American cookery. One of those is Sichuan peppercorns with their floral, tingly heat that is addictive to experience. I love seasoning broccoli, or any member of the cabbage family, with them to add interest to an otherwise bland vegetable. Here broccoli gets sauced in the fragrant pepper, along with hot chili oil and fresh ginger for even more zip, then air fried until crispy and tender.
Ingrediënten
- 12 ounces broccoli florets
- 2 tablespoons Asian hot chili oil
- 1 teaspoon ground Sichuan peppercorns or black pepper
- 2 garlic cloves finely chopped
- One 2-inch piece fresh ginger peeled and finely chopped
- Kosher salt and freshly ground black pepper
Instructies
- In a bowl, toss together the broccoli, chili oil, Sichuan peppercorns, garlic, ginger, and salt and black pepper to taste.
- Transfer to the air fryer and cook at 375°F, shaking the basket halfway through, until lightly charred and tender, about 10 minutes.
- Remove the pan from the air fryer and serve warm.
