Chnese Brussel Sprouts with Szechuan Pepper and Garlic
1 lb. brussel sprouts
1/2 cup water
1/2 tsp salt

1 or two large white crushed scallion parts
2 large crushed garlic cloves

2 tbsp+ scallion oil and/or peanut oil
1 1/2 tbsp. coarsely chopped garlic

1/4 cup water
1 1/2 tbsp. gluten free teriyaki sauce (Edward and sons)
1 tbsp GF soy sauce
1 1/2 tsp sugar
1/2 tsp szechuan pepper
1/4 tsp pepper

1 1/2 tbsp water and 1 tsp cornstarch, combined separately

Cut off the stem of the brussel sprouts and cut them in half. Put 1/2 cup water in a pan with salt and the prepared brussel sprouts, and bring everythnig to a boil, then lower it to a simmer and cover for 8 minutes. Take off burner and drain.

Whisk sauce ingredients together.

Heat your wok and add oil with scallions and garlic until oil is seasoned and brown. Remove the whole scallions and garlic from the pan and leave the oil. Add the garlic and let brown for thirty seconds, and then add the brussel sprouts, stirring for another 45 seconds or so. When sprouts are glossy, pour in sauce. when sauce is heated add your water and cornstarch, whisked together before adding. Let thicken and then immediately remove from wok and serve.