Created by Sue Lau on April 5, 2013
Step 1: Par cook brussels sprouts however you like. I steam mine for a few minutes until they soften but are not done.
Step 2: Mix sauce ingredients and set aside.
Step 3: Heat peanut oil in a large nonstick skillet (you won't really need a wok, but a wok pan is ok).
Step 4: Add onions to the pan, then after a minute or so, add the brussels sprouts, garlic, and sliced chiles (if you don't have adequate kitchen ventilation just add the chilies in the sauce mixture because stir-frying chilies puts off volatile oils and you might clear the whole house of people in 30 seconds flat).
Step 5: Cook brussels sprouts for a few minutes to give them some color, then add the chicken broth to the pan and cook until they get as tender as you want them.
Step 6: Add sauce mixture and scallions to skillet and stir for a minute or so, just long enough to thicken the sauce.
Step 7: Serve with rice.