Sharon's Brussels Sprouts with Tangy Asian Vinaigrette
Serves 6 to 8
-2 lbs Brussels sprouts, halved (fresh off stalk is best, and small sizes sprouts)
-3 T sesame oil
-1/4 cup fish sauce
-2 T sugar
-1 T lime juice (fresh, from 1/2 lime)
-1 T rice wine vinegar
1 clove garlic, finely chopped
1/2 cup fresh cilantro, finely chopped
1/3 cup fresh mint, finely choppe
2 birds eye red chilis, thinly sliced and soaked in enough soy sauce to cover
-Heat oil in large skillet, medium heat. Add Brussels sprouts til golden, turning occasionally, about 10 minutes. Cover pan and set aside.
-In a large heatproof bowl (think Pyrex), hisk together 2 T water, fish sauce, sugar, lime juice, vinegar, chilis in soy sauce and garlic to make a vinaigrette.
-Stir in cilantro and mint and set aside
-Add hot Brussels sprouts to vinaigrette and toss well.
-Add a few cilantro leaves and/or lime slices for garnish