Rinse Brussels sprouts, slice in half.
Pour sesame oil to a saute pan on medium heat. Add the Brussels sprouts and water to the pan. Sauté for 5-8 minutes on medium heat with lid on. Stirring often to ensure they don't burn or stick.
Remove the lid. Pour the sweet chili sauce on top. Mix well and cook for 1-2 additional minutes. Sprinkle sliced scallions and sesame seeds on top of the brussels sprouts. Divide evenly among plates and enjoy.
- Sweet Chili Sauce - I like to use Mae Ploy Sweet Chili Sauce. I can find this at my local grocery store in the ethnic food aisle and/or Amazon!
- Brussels Sprouts - I only ever use fresh brussels for this recipe. I have never tested this recipe with frozen. I would be weary that they wouldn't be able to crisp up and be too soggy.
- Pan with Lid - You will need a pan with a lid so that you can essentially steam the brussel sprouts in the pan. Once you remove the lid any additional liquid that might be present will evaporate.
Serving: 0.5c | Calories: 113kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 441mg | Fiber: 4g | Sugar: 10g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg