Kat Can Cook

0 Heat a frying pan over medium heat and add 1 tbsp of the oil.
1 Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them. If they start to brown too fast, add a few tablespoons of water to keep them from burning. 
3 Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.
2 Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine. 
4 Add sriracha, fish sauce and lime juice and whisk further to combine. 
5 Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce. Serve immediately.