I previously promised a roasted brussels spouts recipe, but tonight I tried something new with my brussels sprouts and I’m much more excited about it, so I’m writing about this one instead. My husbanders is still out of the country and without him, I’m still working on the leftover Butternut Squash Rotini. Feeling blah about eating only leftovers, I decided to spruce up my brussels sprouts. I was inspired by the Stir-Fried Brussels Sprouts with Garlic and Chili I saw in the January 2012 issue of Bon Appetit. Being too lazy to go find the magazine and the recipe itself, I did my best to recall what I read and ended up with something a little different, but quite good! This is easy, fast, and tasty!
BRUSSELS SPROUTS & MUSHROOMS W/AN ASIAN FLAIR
Yield: 4 servings as side dish
INGREDIENTS
3-4 cups brussels sprouts, trimmed & halved
1 cup baby Portobello mushrooms, thickly sliced (run of the mill button mushrooms will work too)
4 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons soy sauce (I always use low-sodium Kikkoman. I grew up on Kikkoman. I will never use anything else.)
1/2 teaspoon Thai fish sauce (I don’t use any fancy brand, I just buy whatever is at our local grocery store. This is optional if you are keeping this vegetarian)
1/2 teaspoon sesame oil
1/2 teaspoon rice vinegar
red chili flakes or sriracha sauce (optional)
freshly ground pepper
DIRECTIONS
Heat oil in a large frying pan or walk over medium high heat. Add mushrooms, saute for 1-2 minutes, then add brussels sprouts and garlic.
Saute for another 3-4 minutes until mushrooms have softened and brussels sprouts are green and softening. The juices from the mushrooms should start to add liquid in the pan. Add soy sauce, fish sauce, sesame oil, rice vinegar and red chili or sriracha if using. Mix all ingredients in the pan for another 2-3 minutes.
The brussels sprouts should be soft, but not mushy. Remove from heat, top with ground pepper to taste, serve immediately.
TIP: Taste the spouts!
Is the spout too bitter? Keep it on the heat and continue cooking!
Just right? Turn off the heat!
Mushy? Too late, but next time take it off of the heat sooner.
I'm a food lover, travel addict, career counselor, professor, and lawyer living in Tunisia (and sometimes Washington, DC). 
Yum, this recipe looks easy and delicious! Might just have to try this tonight!
Thanks! If you do try it, let me know how it goes!