1. Heat oil in a cast-iron skillet over medium-high heat. Fry Brussels sprouts in batches until crisp, about 7 minutes each, then drain on a towel-lined plate.
2. Stir-fry green onions, chilies, ginger, garlic, and red pepper flakes for 2 minutes. Add tamari, erythritol, and vinegar; cook until slightly thickened, about 4 minutes.
3. Return sprouts to the skillet, toss to coat, and top with crushed nuts before serving.
Source link