3 c Brussels sprouts, trimmed
1 T vegetable oil
2 t minced fresh ginger
1 t minced, seeded jalapeno pepper (or 1/4 t red pepper flakes)
1 t ground cumin
2 T rice vinegar
2 T peanut butter
1 T lemon juice
2 t sugar
1 T chopped fresh cilantro
1/4 c water
chopped peanuts for garnish, optional
1. Cook Brussels sprouts in boiling salted water to cover for about 10 minutes, or until tender. Drain, cool slightly, then halve.
2. Heat the oil in a medium skillet over low heat. Add the ginger, jalapeno, and cumin. Cook for about 3 minutes, stirring occasionally.
3. Meanwhile, whisk the vinegar, peanut butter, lemon juice, sugar, cilantro, and the 1/4 c water together. Add to the skillet. Increase the heat to medium and cook 2 minutes, stirring frequently, until slightly reduced. Add the Brussels sprouts and cook 2 minutes longer or until heated through. Sprinkle with the chopped peanuts, if desired, and serve immediately.