Says Chad; “Years back when I was combing New York menus for a good brunch place, what caught my eye on one in particular was a similar version to this side dish. From the moment I discovered this dish, I have been addicted and fallen in love with these little holiday gems. For many that do not enjoy the world of Brussels, when they are shaved thin and paired with some hot sauce and flash-fried, anyone will fall in love. I promise.”
Over high heat, add the oil and shallots to a wok or skillet and cook, stirring frequently, until the shallots are translucent and slightly browned, 2 to 3 minutes. Reduce the heat to medium-high and add the Brussels sprouts, stirring constantly. Continue to cook until the Brussels sprouts have become a vibrant green, about 3 minutes. Add the pistachios, salt, and pepper. Remove from the heat and drizzle with Sriracha sauce just before serving.
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