1 pound brussels sprouts, trimmed, outer leaves removed and halved
1 tsp sesame oil
4 green onions, sliced into 1/2-inch pieces
DIRECTIONS
RICE:
Stir together the rice, water, and salt in a medium-size saucepan over medium-high heat and bring to a slight boil.
Cover then pan and reduce the heat to low then simmer, keeping the lid on the entire time, for 10 minutes.
Turn off the heat, still keeping that lid on, and let the rice sit for 20 minutes while you make the stir-fry.
STIR-FRY:
Whisk together the water, soy sauce, garlic, fennel, vinegar, honey, peanut butter, crushed red pepper, and cornstarch in a bowl until thoroughly combined then set aside.
Heat a large wok or large nonstick pan over medium heat.
When the pan is hot toast the cashews, stirring often, until lightly browned and fragrant, about 2 minutes then transfer toasted cashews to a plate and set aside.
Add the oil to the now empty wok over medium-high heat and tilt the pan to coat evenly.
When the oil is hot add the brussels sprouts in a single layer then et the brussels sprouts cook without moving them until charred on one side, 4 to 5 minutes.
Stir the brussels sprouts and cook for about 3 more minutes, stirring occasionally.
Stir the sauce in with the brussels sprouts and cook, stirring occasionally, until sauce bubbles and thickens a bit, about 2 minutes.
Take the pan off the heat and stir in the sesame oil, toasted cashews, and green onion.
Fluff the rice with a fork and serve with the stir-fry.
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