Kung Pao Brussels Sprouts

Tonight the boyfriend is off to a concert and I'm home alone with an ear inflammation, so not enjoying Trentemoller :(
A good excuse to make something spicy!
And this dish was! I had the wok really hot and the food was smoking, like it should :)
Inspired by: Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts, 1 big portion

250 grams brussels sprouts
1 centimeter ginger
2 cloves garlic
1 spring onion
20 szechuan flower pepper corns
10 dried red chilies
1 tablespoon chili bean sauce
a little potato starch + a little water
handful peanuts

Sauce:
1 teaspoon soy
1.5 tablespoons rice vinegar
1.5 tablespoons sugar
1/4 chicken stock cube
2 tablespoons water

Clean the brussels sprouts. Cut them in half. Wash them in water. Bring water to the boil in a pot. When boiling, add the sprouts. Let them cook for 5 minutes. Drain and put aside. 

Slice the garlic and ginger. Cut the spring onion into pieces. 

For the sauce, mix all the ingredients together. 

Heat up a wok or frying pan. Add oil. Add the dried chilies (watch out so you don't burn them!), add the szechuan flower pepper corns. Stir fry shortly. Add the chili bean sauce, stir. Add the brussels sprouts, stir fry quickly. Add garlic, ginger and spring onion. Stir fry shortly. Add the sauce, bring to boil, if not thick enough add some potato starch mixed with water. Add the peanuts and cook a little more.

Serve with rice.