Ingredients

The following ingredients have 7 Servings
  • 4 tablespoons sweet chili sauce (You can generally find this in the Asian section of the grocery store)
  • 3 tablespoons soy sauce
  • 4 tablespoons toasted sesame oil
  • 2 teaspoons rice vinegar
  • 2 tablespoons maple syrup
  • Olive oil for sautéing (8-10 tablespoons)
  • 2 pounds Brussels sprouts, ends trimmed, sliced into thirds.
  • 2 cups thinly sliced scallions (2 bunches)
  • 2 small red chili peppers, seeds removed, sliced lengthwise into quarters and then sliced thin crosswise (I like Fresno peppers or red jalapeños)
  • Salt, to taste

Instruction

  • In a medium bowl whisk chili sauce, soy sauce, sesame oil, vinegar, and maple syrup until combined. Set aside.
  • Heat 3 tablespoons oil over medium heat until hot and add one third of the Brussels or just enough to cover the bottom of the pan in one layer. Leave them undisturbed to for 2-3 minutes until browned. Flip with a spatula and brown for another two minutes on the other side. Transfer to a bowl. Repeat with the rest of the Brussels.
  • Add 1 tablespoon of oil to the same skillet. Add the chopped scallions and chilies and sauté for 1-2 minutes until they start to soften.
  • Return Brussels to the skillet, pour the sauce over and cook, tossing, for 2-3 minutes, or until everything is combined and hot. Add salt to taste. Enjoy!