Serve sprouts over rice in a takeout-style favorite. A bold mix of sesame oil, soy sauce, rice vinegar, hoisin, and chili garlic sauce transforms this simple veggie into a stir-fry star.
Ingredients
- Brussels sprouts, halved
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/3 cup soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons chili garlic sauce
- Cooked rice, for serving
- Sesame seeds, for garnish
- Sliced scallions, for garnish
Instructions
- Preheat oven to 425°F. Place halved Brussels sprouts on a sheet pan and roast for 20 minutes, or until crispy and tender.
- In a skillet over medium heat, sauté garlic in sesame oil for 1 minute, until fragrant.
- Mix in soy sauce, rice vinegar, hoisin, and chili garlic sauce. Let it simmer for 1 minute until slightly thickened.
- Add the roasted Brussels sprouts, stiring constantly for about 2 minutes to coat and caramelize.
- Spoon over cooked rice. Garnish with sesame seeds and sliced scallions.