Ingredients
2 tbsp. vegetable oil
1/2 c. Rice Krispies or other puffed rice cereal
1/4 tsp. togarashi
kosher salt
1/4 c. Asian fish sauce
2 tbsp. water
2 tbsp. sugar
1 tbsp. rice vinegar
1 tbsp. fresh lime juice
1 small garlic clove
1 small red chile
1/4 c. Chopped cilantro
2 tbsp. Chopped mint
4 c. roasted or boiled brussels sprouts
Preparation
Step 1In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.Step 2In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic, and chile and stir until the sugar is dissolved. Add the cilantro and mint.Step 3Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.
