Servings: 6 to 8
Spicy and salty and savory, these are not your mother’s Brussels sprouts. You may have to stop at the Asian market for a couple of the ingredients, but the recipe itself couldn’t be easier and takes all of about 5 minutes to make if you use a food processor fitted with a slicing disk to shred the sprouts.
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This recipe was great, but there were a couple ingredients which were unavailable to me. I had to substitute for the XO sauce and fermented black beans, as they weren't readily available. I used garlic-chile sauce, and some thai seasoning paste instead, and it turned out great. I will use shredded brussels sprouts more often.
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