I created this recipe after thinking my mother had told me about Asian-influenced roasted Brussels sprouts she had enjoyed at a restaurant and started making at home. But when we compared stories, I apparently had made the whole story, and the recipe, up. Here, I've cut ribbons to produce a more delicate take on Brussels sprouts. I won't lie to you, slivering them takes some time, and you may start to believe that you do, in fact, hate Brussels sprouts, but that is by far the longest part. Once they're ready to go, the entire dish can be cooked in less than 10 minutes. And at that point, I hope you'll agree that the slicing is worth it. —lifeaswecookit
Using sharp knife, thinly slice trimmed Brussels sprouts. Slice crosswise to make ribbons. This could also be done using a slicing attachment for the food processor or mixer.
In glass measuring cup or small bowl with a spout, whisk together soy sauce, hoisin sauce, Sriracha and sesame oil. Taste and adjust, if necessary.
In wok or large deep skillet over medium-high heat, heat peanut oil until almost smoking. Add ginger root; cook 2 minutes, or until tender and golden brown, but not burnt, stirring constantly. Add garlic; cook 1 minute more, or until golden and tender, but not burnt, stirring constantly.
Add Brussels sprouts; stir or toss rapidly to combine and season with kosher salt. Cook 3-4 minutes, or until the Brussels sprouts are tender and have wilted, stirring often. Add soy sauce mixture by placing the spout of the measuring cup at the inside edge of the wok and pouring the mixture down the cooking vessel. (This helps to heat the liquid before it meets the vegetables, ensuring that the temperature in the wok won't drop.) Cook 30 seconds more, or until the vegetables are coated and most of the liquid is absorbed. Add cashews, if using, and sesame seeds; toss to combine.
Transfer mixture to a serving plate or bowl; garnish with sesame seeds, if desired.