Do you ever order mu shu pork at a Chinese restaurant? It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet and spicy hoisin sauce. It’s readily available in the Asian section of the grocery aisle, at least around here, and you can use it as a dipping sauce or glaze for practically anything—wings, meatloaf, ribs, salmon, eggplant, meatballs, chicken, and in this case, brussels sprouts. In this quick and easy stir-fry, we lightly boil the halved sprouts first, so they cook more evenly. We brown sliced onions, stir-fry them with the blanched sprouts, ginger, and garlic, and then sprinkle everything with some rice vinegar, soy sauce, hoisin, and sesame oil. These brussels sprouts are like candy, so good! A pound of brussels sprouts will serve 3 to 4, but if left to my own nefarious ways, I’ll eat the whole batch.