8 ounces Brussel sprouts
1 tablespoon water, plus more as needed
1 tablespoon soy sauce
1 tablespoon maple syrup
1-1/2 teaspoons brown sugar
1-1/2 teaspoons tomato paste
1 tablespoon Korean Rice Wine
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1 teaspoon cornstarch, plus more as needed
Mix together all the sauce ingredient EXCEPT the cornstarch. Set aside.
In a non-stick pan over high heat, add water and Brussels sprouts, cover and cook for 6 to 10 minutes, stirring occasionally. Add small amounts of water as needed so that the Brussel sprouts do not burn. The Brussels sprouts will start to pan-sear (browning and softening).
Pour the sauce over the Brussels sprouts and continuously stir through for approximately 2-3 minutes. Turn heat to medium and sprinkle the cornstarch on top, stirring through until the cornstarch dissolves. Continually stir until the sauce has become thick and sticky. (If needed, add more cornstarch to reach the desired consistency.) Brussels sprouts should be cooked firm to the bite. Best served immediately.