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1.
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Preheat oven to 425 F (220 C).
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Line a large rimmed baking sheet with parchment paper.
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2.
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Trim the bottoms off of the Brussels sprouts and chop them in half.
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Toss them with oil and sprinkle with a small pinch of salt.
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Pour onto the lined baking sheet in an even layer and bake for 18 to 20 minutes, until the leaves have browned and the sprouts are softened.
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3.
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In a small bowl, mix the soy sauce, Shaoxing wine, rice vinegar, broth/stock, sugar, and sesame oil together.
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In another small bowl, mix the cornstarch and water together until the cornstarch is well dissolved.
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Heat the canola in a small saucepan over medium heat.
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Add the minced garlic and ginger and cook until the garlic turns golden brown, about 2 to 3 minutes.
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Add the soy sauce mixture, then add the cornstarch mixture.
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Cook for a minute or two, until the sauce starts to boil.
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Add the chopped green onion and chilies, and cook for another minute.
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Turn off the heat.
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4.
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When the Brussels sprouts are done, stir it with the sauce.
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The sauce will thicken once it cools.
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If you prepared the sauce ahead of time, and its too thick, just warm it up a little again before stirring with the Brussels sprouts.
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5.
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Enjoy with rice.
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General Tsos sauce adapted from Serious Eats.
