To cut the prep time, cut each brussels sprouts in half instead of shredding - or you could use the food processor with the shredder disc.
Ingredients:1 1/2 pounds brussels sprouts
6 ounces Chinese Sausage (or substitute with 4 ounces pancetta), diced
1 teaspoon fish sauce (or soy sauce)
1. Add the Chinese Sausage to your wok or large saute pan. Turn heat to medium low and let the sausage cook gently for 5 minutes. Watch the heat - don't let the Chinese Sausage burn. Move the Chinese Sausage up the sides of the wok to let the fat drip down. Remove the Chinese Sausage to a plate, use a slotted spoon to keep the fat in the pan.
2. Turn the heat to medium-high and add in the brussels sprouts. Toss to coat the brussels sprouts with the fat. Stir fry for 2 minutes. Add in 1 tablespoon of water and toss. Let the brussels sprouts cook for 2 minutes.
(or, if you have cut the brussels sprouts in half instead of shredding, add 3 tablespoons water, turn the heat to medium and cover. Cook for 5 minutes and check for doneness)
3. Add in the fish sauce. Toss in the cooked Chinese Sausage. Taste and add season with additional fish sauce if needed. Remember, the Chinese Sausage is very salty, so when you're tasting, get a bite with both ingredients.