General Tso's Brussel Sprouts

By á-29897

Ingredients

• 1 1/2 lbs (675g) brussels sprouts
• 1 1/2 TBS olive oil
• pinch of salt
• Sauce
• 3 TBS low-sodium soy sauce
• 2 TBS shaoxing wine
• 2 TBS distilled white vinegar
• 3 TBS vegetable broth
• 4 TBS granulated cane sugar
• 1 tsp sesame oil
• 1 TBS cornstarch
• 1 TBS water
• 2 tsp canola oil
• 2 garlic cloves, finely minced
• 1 TBS minced fresh ginger (about a 1-inch piece of ginger)
• 2 stalks of green onion, chopped
• 6 small dried chile de arbol, roughly chopped
• Optional Toppings
• sesame seeds

Details

Preparation time 10mins
Cooking time 30mins
Adapted from healthynibblesandbits.com

Preparation

Step 1

1.Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2.ROAST BRUSSELS SPROUTS: Trim the bottoms of the brussels sprouts and chop them in half. Toss them with oil and sprinkle with a small pinch of salt. Pour onto the lined baking sheet and bake for 18 to 20 minutes, until the leaves have browned and the sprouts are softened.
3.PREPARE SAUCE: In a small bowl, mix the soy sauce, shaoxing wine, rice vinegar, chicken stock, sugar, and sesame oil together. In another small bowl, mix the cornstarch and water together until the cornstarch is well dissolved. Heat the canola in a small saucepan over medium heat. Add the minced garlic and ginger and cook until the garlic turns golden brown, about 2 to 3 minutes. Add the soy sauce mixture, then add the cornstarch mixture. Cook for a minute or two, until the sauce starts to boil. Add the chopped green onion and chilis, and cook for another minute. Turn off the heat.
4.MIX BRUSSELS SPROUTS WITH SAUCE: When the brussels sprouts are done, stir it with the sauce. The sauce will thicken once it cools. If you prepared the sauce ahead of time, and it's too thick, just warm it up a little again before stirring with the brussels sprouts.
5.Sprinkle some sesame seeds on top if you like. Enjoy with rice.




Notes

1. General Tso's sauce adapted from Serious Eats.

2. Shaoxing wine is one of those ingredients that always pop up in Chinese recipes. They give the sauce more depth. But if you don't have any available, it's fine to just add a bit more water to the sauce instead.