Kung Pao Brussels Sprouts

8

Ingredients

• 2 lb. Brussels sprouts, halved
• 3 tablespoons vegetable oil
• 1 tablespoon cornstarch
• Water
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons hot chili paste
• 1/3 cup soy sauce
• 2 tablespoons sugar
• 2 teaspoons rice vinegar
• 1 teaspoon red pepper flakes
• 1/3 cup unsalted peanuts, roasted

Directions

1. Preheat oven to 425 degrees F.
2. Place the Brussels sprouts in a mixing bowl. Pour the vegetable oil over top and toss to coat. Transfer the on Brussels sprouts to a rimmed baking sheet.
3. Place the baking sheet into the over and roast for 20-25 minutes, until softened and browned.
4. Stir together the cornstarch and 1 tablespoon of water in a small bowl, stir until smooth.
5. Pour the sesame oil into a saucepan and bring to medium heat. Once hot, add the garlic and ginger, cook for 2 minutes stirring often, until the garlic is golden brown.
6. Pour the chili paste into the skillet and cook for 2 minutes, stirring often. Pour the soy sauce, sugar, rice vinegar, red pepper flakes and 1/2 cup of water into the skillet and bring to a boil. Stir in the cornstarch and let simmer for 2 minutes.
7. Place the Brussels sprouts into the skillet and toss to coat.
8. Spoon the Brussels sprouts onto serving plates and sprinkle the peanuts over top. Enjoy!