Kung Pao Brussels sprouts

Ingredients:

■ 2lb Brussel sprouts, halved

■ 2 tbsp olive oil

■ 1 tbsp sesame oil

■ salt to taste

■ pepper to taste

■ 1 tbsp cornflour

■ 3 cloves garlic minced

■ ½ cup soy sauce

■ ½ cup water

■ 1 tbsp hoisin sauce

■ 2 tsp rice wine vinegar

■ 1 tbsp brown sugar

■ 2 tbsp garlic chilli sauce

■ chilli flakes to taste For garnishing:

■ sesame seeds

■ chopped roasted peanuts

Method:

■ Preheat oven to 215°C.

■ Prepare the Brussel sprouts by removing any outer leaves, then wash and slice into halves.

■ Place them onto a baking tray and drizzle the olive oil all over them. Season with black pepper before roasting them in the preheated oven for about 20 minutes or until they are tender on the inside and crispy on the outside. Take out of the oven and leave to one side.

■ Meanwhile, preheat the grill to medium heat. Then in a small frying pan, heat the sesame oil and saute the minced garlic until translucent; this takes about one minute.

■ While the garlic is cooking mix the cornstarch, water, soy sauce, rice wine vinegar, hoisin sauce, brown sugar and chilli garlic sauce in a bowl. Mix with a whisk, taste and adjust the seasoning by adding any salt, pepper and chilli flakes, if needed.

■ Add this mixture to the translucent cooked garlic and bring to the boil. Reduce the heat to a simmer and let the sauce thicken; this can take up to two or three minutes.

■ Pour the sauce over the roasted Brussels sprouts and toss to coat them. Place in the preheated grill and let them turn sticky and brown. Once done, take out of the grill and garnish with sesame seeds and the chopped roasted peanuts. Serve hot.