Spicy Brussels Sprouts with Mint

http://www.foodandwine.com/recipes/spicy-brussels-sprouts-with-mint

    2 tablespoons vegetable oil
    1/2 cup Rice Krispies or other puffed rice cereal
    1/4 teaspoon togarashi (see Note) or cayenne pepper
    Kosher salt
    1/4 cup Asian fish sauce
    2 tablespoons water
    2 tablespoons sugar
    1 tablespoon rice vinegar
    1 tablespoon fresh lime juice
    1 small garlic clove, minced
    1 small red chile, minced
    1/4 cup chopped cilantro
    2 tablespoons chopped mint
    4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise


    In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
    In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
    Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

Notes Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.