Assemble a bright and colorful bowl with vermicelli rice noodles, a salty, caramelized protein, the brightest, crunchiest vegetables you have on hand, and this sauce poured over top immediately before eating; then top with crushed peanuts.
- Combine 4T brown sugar, 3T rice vinegar, 4T lime juice; stir to dissolve
- Add 4T fish sauce, 2 garlic cloves, 1 inch minced ginger, 1 medium chile, 1/2c water
- Let sit 15 minutes for flavors to meld
From Bon Appetit’s Kung Pao Brussels Sprouts
- Mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add 3 garlic cloves and 2T ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
Add 2T chili paste and cook, stirring, until darkened, about 2 minutes.
Add 6 dried (crushed) chiles de arbol, 1/2c soy sauce, 3T sugar, 2t rice vinegar, and ½ cup water and bring to a boil
Stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes.
Let cool slightly and toss with your stir-fry!