Brussels Sprouts and Chorizo

Ingredients

• 0.3 cup asian fish sauce 
• 0.3 cup brown sugar 
• 1.5 pound brussels sprouts peeled quartered
• 0.3 cup cilantro leaves fresh
• 1  juice of lime 
• 0.3 cup tortilla chips crushed
• 3 tablespoon butter unsalted
• 2 tablespoon vegetable oil 
• 0.5 tablespoon sambal oelek 
• 0.5 tablespoon sambal oelek 

Equipment

• bowl
• frying pan
• wok

Directions

1. In a wok or large skillet, heat 1 tablespoon of the oil and 1 table spoon of the butter. saute the sprouts in batches over medium-high heat until tender and caramelized. Cool and set aside.In a small pan, saute the chorizo until cooked through. Strain off the excess oil and cool.In a small bowl, pour the limejuice over the brown sugar and mix to dissolve.
2. Add the fish sauce and sambal.
3. Add 2 to 3 tablespoons of water as needed to balance.Prior to serving, heat the remaining tablespoon of oil in a large saute pan.
4. Add the chorizo and saute for 1 minute.
5. Add the Brussels sprouts and heat until warm.
6. Add half the lime-sugar mixture, adding more as needed to taste. To finish, stir in the remaining 2 tablespoons butter until melted.Divide among 6 bowls and garnish with cilantro leaves and tortilla chips.