| Ingredients: 3 Cup(s) brussel sprouts 5 Tablespoon(s) oil, olive 1 or fresno chili, ancho 1/4 Teaspoon(s) salt 1 Teaspoon(s) fish sauce 2 Teaspoon(s) lime juice 2 Tablespoon(s) mint 2 Tablespoon(s) dry roasted, chopped peanuts |
Directions:
Buy brussel sprouts that are 1 to 1.5 inches diameter. Smaller cooks faster. Trim the bottoms to remove tough and damaged leaves. Cut them in half. Place sprouts in a cold non-stick skillet, face down. Add oil. Cover and cook at medium high for 5 minutes. Take the lid off and check that the browning is just starting. Cook for 2-3 minutes. Finely dice chili pepper, after removing stem, seeds, and ribs. In a bowl, mix the chopped chili, salt, fish sauce, lime juice. Remove from heat when done, add sauce and mix to cover. Place in a serving bowl, add mint and peanuts. |