INGREDIENTS
1 cup
rice (I used brown basmati)
2 lb
Brussels sprouts (halved)
3 tbsp
peanut oil (divided)
salt and freshly ground black pepper
1 tsp
cornstarch
3 cloves
garlic (minced)
2 tbsp
minced peeled fresh ginger
1 tbsp
hot chili paste (sambal oelek)
1/4 cup
soy sauce
1 tbsp
honey
1 tsp
rice vinegar
1/2 cup
roasted (salted peanuts)