text: Note: You can substitute chili powder and fresh lime juice for the Tajin seasoning. Tajin seasoning is excellent on sliced cucumbers, jicama, kohlrabi and other raw vegetables.
  
  Kung Pao Brussels Sprouts
  
  2 pounds Brussels sprouts, halved
  
  4 tablespoons olive oil, divided
  
  Salt and pepper
  
  1 tablespoon cornstarch
  
  3 garlic cloves, minced
  
  2 tablespoons finely chopped fresh ginger
  
  1 teaspoon hot chili paste
  
  2 crushed dried chiles de arbol
  
  1/3 cup soy sauce
  
  3 tablespoons sugar
  
  2 teaspoons rice vinegar
  
  1/3 cup chopped roasted peanuts
  
  Preheat oven to 425 degrees. Toss sprouts with 3 tablespoons of oil on a rimmed baking sheet. Sprinkle with salt and pepper. Roast, tossing once or twice, until softened and slightly browned (20-25 minutes).
  
  Meanwhile, mix cornstarch with 1 tablespoon water in small bowl until smooth.
  
  In food processor or with a box grater, finely grate zucchini. Place in a colander and sprinkle with a bit of salt. Let sit for at least one hour to extract excess water.
  
  Dump zucchini on a kitchen towel and blot to dry. Set aside.
  
  In a large skillet, heat olive oil. Sauté garlic for a minute or so. Add mushrooms and sauté 2 or 3 minutes. Add zucchini and cook mixture about 5 minutes until zucchini is crisp tender. Add Worcestershire sauce and salt and pepper to taste. Carefully stir in sour cream and reheat gently.