General Tsos Brussels Sprouts

Directions

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   1.
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   Preheat oven to 425 F (220 C).
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   Line a large rimmed baking sheet with parchment paper.
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   2.
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   Trim the bottoms off of the Brussels sprouts and chop them in half.
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   Toss them with oil and sprinkle with a small pinch of salt.
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   Pour onto the lined baking sheet in an even layer and bake for 18 to 20 minutes, until the leaves have browned and the sprouts are softened.
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   3.
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   In a small bowl, mix the soy sauce, Shaoxing wine, rice vinegar, broth/stock, sugar, and sesame oil together.
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    In another small bowl, mix the cornstarch and water together until the cornstarch is well dissolved.
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    Heat the canola in a small saucepan over medium heat.
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    Add the minced garlic and ginger and cook until the garlic turns golden brown, about 2 to 3 minutes.
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    Add the soy sauce mixture, then add the cornstarch mixture.
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    Cook for a minute or two, until the sauce starts to boil.
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    Add the chopped green onion and chilies, and cook for another minute.
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    Turn off the heat.
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    4.
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    When the Brussels sprouts are done, stir it with the sauce.
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    The sauce will thicken once it cools.
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    If you prepared the sauce ahead of time, and its too thick, just warm it up a little again before stirring with the Brussels sprouts.
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    5.
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    Enjoy with rice.
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    General Tsos sauce adapted from Serious Eats.