Spicy Brussels Sprouts with Mint

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup Rice Krispies or other puffed rice cereal
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1/4 cup Asian fish sauce substitute
• 2 tablespoons water
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 small garlic clove, minced
• 1 small red chile, minced
• 1/4 cup chopped cilantro
• 2 tablespoons chopped mint
• 4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise

Directions

1. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashiand cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
2. In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
3. Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

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