|The Bitten Word's Sauteed Brussels Sprouts with Sriracha and Cashews
2 TBS olive oil
1 TBS fresh ginger, minced or grated
1/2 cup roasted cashews, roughly chopped into small pieces
1 pound Brussels sprouts, outer leaves and stems removed, sliced or shredded into small strips
1 TBS Sriracha or Chili Garlic Sauce (or more if you want things a little spicier)
2 tsp. fresh lemon juice
Salt and pepper to taste
Heat olive oil in medium-sized saucepan over moderate-high heat. Add ginger and saute until fragrant, about 30 seconds. Add cashews and saute another 2 minutes.
Add shredded Brussels sprouts and Sriracha and cook, stirring frequently, until sprouts have begun to wilt, about 4 minutes.
Remove from heat, add lemon juice, salt and pepper. Toss to combine. Serve.