Ingredients
- Sauce:
- 1 pound brussels sprouts, trimmed and sliced in half length-wise
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons peanut or vegetable oil
- 8 to 10 dried red chilis
- 1 scallion, chopped
- 1 clove garlic, minced
- 1 teaspoon minced or grated ginger
- 1/4 cup unsalted dry-roasted peanuts
- 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1 teaspoon ground Sichuan pepper
Preparation
Step 1
Preheat the oven to 350 degrees F. Spread the brussels sprouts on a large baking sheet and toss with the olive oil, salt, and pepper. Once the oven is hot enough, roast for 20 minutes, until the outside leaves are golden and crispy and the insides are cooked through.
Prepare the sauce: In small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, and Sichuan pepper. Stir until the sugar is dissolved and set aside.
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant. Add the scallions, garlic, and ginger and cook for another 30 seconds.
Return the brussels sprouts to the pan, add the peanuts, and pour in the sauce. Stir just until the brussels sprouts are well coated, about 30 to 60 seconds. Quickly transfer to a large bowl or plate and serve.