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Wash and trim ends of brussels sprouts. Cut them in half or quarters, depending on their size for even cooking. If you have a mix of very large and small brussels sprouts, make sure to cut them around the same size so that they cook evenly.
Reserve the loose brussels sprouts leaves and cook them if you like alongside the brussels sprout halves.
Heat large heavy bottom skillet, on medium heat. Add vegetable oil.
Add brussels sprouts and lay cut side down on pan. Brown the brussels sprouts till they are golden and slightly crisp on the cut side.
Turn heat to low and stir brussels sprouts so that they cook evenly. You want them to cook slowly and get the rich color and caramelize on all sides. This should take about 5-10 minutes.
If the pan is too dry, add additional one teaspoon of water or oil at a time. But do not make the batch too watery or oily.
When brussels sprouts are cooked and tender, add 2 teaspoons of fish sauce first. If you want more flavor, add additional teaspoon of fish sauce.
Stir and cook for about 30 seconds or 1 minute till the fish sauce is mixed well.
Remove from heat and add to bowl. Drizzle with fresh lime juice and/or fresh cracked black pepper right before serving.
This recipe has the following nutrient totals:
Protein 4.15 g
Carbohydrates 10.7 g
Iron 0.00 mg
Fiber 4.35 g
Calcium 0.35 mg
(plus many more nutrients)
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