Categories: Vegetables

Ingredients

• 1 pounds brussels sprouts, trimmed and halved
• 1/3 – 1/2 cup vegetable oil
• 3 tablespoons Chinese black vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 1/2 tablespoons hoisin sauce
• 1 tablespoon fresh grated ginger
• 2 garlic cloves, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon corn starch
• 8-12 dried red Asian chiles
• 1/3 cup dry roasted peanuts
• 1/3 cup chopped scallions

Directions

1. Preheat the oven to 500 degrees F. Place a large rimmed baking sheet in the oven to heat.

2. Trim the brussels sprouts and cut in half. Place them in a bowl and toss with oil to thoroughly coat.

3. Once the oven and sheet pan are piping-hot, pour the brussels sprouts onto the hot pan and carefully shake the pan to spread them out in a single layer. Turn the oven to 460 degrees F and “oven fry” the brussels for 20 minutes. Then flip the brussels and place back in the oven for 10 minutes, or until very crispy and dark (but not burnt.)

4. Meanwhile, add the sesame oil, garlic, ginger, and chiles to a small skillet. Place over medium-high heat and sauté for 2 minutes. Then stir in the black vinegar, soy sauce, sugar, hoisin sauce, and corn starch. Let the sauce come to a simmer and thick for a couple minutes. Stir in the peanuts. If the sauce thicken too much, add 3-4 tablespoons of water. Stir and simmer until the sauce is thick enough to coat a spoon. Turn off the heat.

5. Once the brussels are crispy, place them on a platters and drizzle the top with the Kung Pao sauce. Sprinkle chopped scallions on top and serve immediately!

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