Kung Pao Brussels Sprouts

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

2 pounds Brussels sprouts, halved

5 tablespoons vegetable oil, divided

Kosher salt and freshly ground black pepper

1 tablespoon cornstarch

3 garlic cloves, finely chopped

2 tablespoons finely chopped peeled ginger

2 tablespoons hot chili paste (sambal oelek)

6 dried chiles de árbol, lightly crushed

½ cup soy sauce

3 tablespoons sugar

2 teaspoons unseasoned rice vinegar

⅓ cup unsalted, roasted peanuts

Directions at bonappetit.com

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