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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.
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