Bring a large pot of water to a boil then add the brussel sprouts and boil for 2-3 minutes until they turn bright green.

Pour the brussel sprouts into a colander in the sink to drain. Set aside until cool to touch.

Once cooled, trim the stem off and cut the brussel sprouts in half.

Heat a cast iron skillet over medium heat.

Add the olive oil and sesame oil and allow the oils to heat for approximately one minute until fragrant.

Add the brussel sprouts cut side down in a single layer.

Sauté for 2-3 minutes until a brown crust forms on the bottom.

Then flip each one over and cook for an additional 2 minutes or until they are crisp on the outside and tender on the inside.

Remove the brussel sprouts from the pan and place in a bowl.

In a small bowl, whisk together the soy sauce, water, rice wine vinegar, honey, cornstarch, garlic, ginger and garlic chili paste.

Then add the sauce to the pan and cook for 2 minutes over medium heat until the sauce thickens.

Place the brussel sprouts back in the pan and toss to coat with the sauce.

Garnish with chopped peanuts, optional