Marinated Brussels Sprouts

• 2 1/2 to 3 pounds brussels sprouts
• 3 tablespoons soy sauce
• 2 tablespoons Asian sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon superfine sugar

1. Trim root ends off brussels sprouts, discarding any discolored outer leaves.
2. Cut a shallow ''X'' into root end of each sprout.
3. Place sprouts in large steamer with an inch or two of water.
4. Bring to a boil, reduce heat to medium-low, and steam sprouts until just tender and still bright green, 5 to 7 minutes, depending on size.
5. Drain, and rinse under cold water until cool.
6. Drain thoroughly, and transfer to a large bowl.
7. In a small bowl, stir together soy sauce, sesame oil, vinegar and sugar.
8. Pour over sprouts, and toss gently to coat well.
9. Cover, and refrigerate at least 4 hours, and up to 24 hours.
10. Serve chilled.

brussels sprouts, soy sauce, asian sesame oil, rice vinegar, sugar

Taken from cooking.nytimes.com/recipes/256 (may not work)