Ingredient:

• ½ cup light coconut milk
• 1 ½ teaspoons fresh grated ginger or ¾ teaspoon powdered ginger
• 1 teaspoon agave nectar or sugar
• 1 teaspoon reduced sodium tamari or soy sauce*
• ½ to 2 teaspoons chili garlic sauce (to taste)**
• 1 teaspoon rice vinegar (or lime juice)
• ¾ pound Brussels sprouts, nubby ends cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)
• 1 tablespoon coconut oil
• Sprinkle of sea salt