brussel sprouts with cashews and sriracha

 http://www.thebittenword.com/thebittenword/2010/03/sauteed-brussels-sprouts-with-sriracha-and-cashews.html

2 tbsp. olive oil
1 tbsp. fresh ginger, minced or grated
1/2 cup roasted cashews, roughly chopped into small pieces
1 pound Brussels sprouts, outer leaves and stems removed, sliced or shredded into small strips
1 tbsp. Huy Fong Sriracha or Chili Garlic Sauce (or more if you want things a little spicier)
2 tsp. fresh lemon juice
Salt and pepper to taste

1. Heat olive oil in medium-sized saucepan over moderate-high heat. Add ginger and saute until fragrant, about 30 seconds. Add cashews and saute another 2 minutes.
2. Add shredded Brussels sprouts and Sriracha and cook, stirring frequently, until sprouts have begun to wilt, about 4 minutes.
3. Remove from heat, add lemon juice, salt and pepper. Toss to combine. Serve