1 1/2 lbs brussel sprouts, ends trimmed and cut into halves or quarters
3 tablespoons olive oil
8 cloves garlic, smashed and roughly chopped
2-3 lap cheong sausages, thinly sliced
4 tablespoons oyster sauce
In a wok or skillet, dry stir-fry the lap cheong sausage on medium high heat for just a few minutes until lightly golden. Drain onto a paper towel lined plate. Set aside.
In the same wok or skillet, heat the olive oil on medium high heat. Saute the garlic for 1 to 2 minutes until fragrant and lightly golden. Add the brussels sprouts and salt, stir-frying for 3 to 4 minutes.
Toss in the lap cheong and ground red chili peppers, stir-frying for another minute or so. Place on serving plate and serve immediately.