2 tablespoons of olive, grapeseed, or safflower oil
dash of chili pepper flakes
25 brussels sprouts
1 1/2 tablespoons of black bean garlic sauce
ground black pepper
1 Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.
2 Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.
3 Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won’t need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.