Bone Suckin' Yaki Sauce, 1 Tbsp.
Brussels Sprouts, 1 lb., washed and cut in half
Bacon, 4 slices, cut into small pieces
Shallots, 1 large, minced
Chicken or Vegetable Broth, 1/2 cup
Dried Cranberries or Cherries, 1/4 cup
Heat pan on medium heat and then add bacon. Fry up bacon until crispy and has rendered quite a bit of fat. Add shallots. Stir shallots well into the bacon and fry shallots till they become soft, but not burnt.
Add Brussels Sprouts and cranberries to the pan, then add Bone Suckin' Yaki Sauce and broth. Stir evenly.
Cover, turn heat to low and allow Brussels Sprouts to slowly braise in the liquid for about 15-20 minutes or until the Brussels Sprouts are tender. Serves 4.