Hot, sour tingly and really, really delicious. A spin-off from the classic hot and sour cabbage. This Sichuan style hot and sour brussel sprout only takes 10 minutes to make, and it's officially our new favorite way to enjoy Brussels sprouts! Delicious with rice or noodles and tasty cold too. Replace with a round cabbage if Brussels sprouts are unavailable.
Clean and wash the brussels sprouts, cut in half. (mine were tiny so I left them whole)
Cut the dried chilis into 1" long pieces, remove the seeds by rolling the chili sections with your fingers.
Mix together 3TBsp of Soy Sauce, 1 TBsp Brown Sugar in a bowl and set aside.
Heat 2 TBsp Peanut Oil in a frying pan or wok on high heat, add the dried chilis and fry until it's started to darken. About 10 seconds.
Add the Sichuan Peppercorns, the brussels sprouts, and 1tsp of salt. Stir-fry on high heat for about 2 minutes, until the sprouts have softened.
Add the sauce mixture that you had set aside to the pan and mix well, fry for another minute or two until the brussels sprouts are cooked. Undercook it slightly as the heat in the pan and vegetable will continue to cook the sprouts when you turn the heat off.
Taste and add more salt to taste. Turn the heat off.
Add 2TBsp of toasted sesame oil and 2TBsp of vinegar and stir until thoroughly mixed. Serve.
Adding the vinegar LAST is very important. The heat will reduce the flavor in the vinegar leaving only sourness. You'll want to preserve as much flavor as possible.