General Tso’s Brussels Sprouts

1. Preheat oven to 425 F (220 C). Line a large rimmed baking sheet with parchment paper.
2. Trim the bottoms off 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 in an even layer and bake for 18 to 20 minutes, until the leaves have browned and the sprouts are softened.
3. In a small bowl, mix the soy sauce, Shaoxing wine, rice vinegar, broth/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 chilies, and cook for another minute. Turn off the heat.
4. 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. Enjoy with rice.

General Tso’s sauce adapted from Serious Eats.