Everyone these days is reinventing Brussels sprouts. It’s no surprise, seeing as the little cabbages have for years been disregarded and cast aside, all for being misunderstood. All they need is a little encouragement, especially around this time of the year. With Thanksgiving just around the corner, it’s high time we give brussels sprouts the respect they deserve. These wok-fried sprouts take the place of cauliflower in a Sichuan stir-fry, fried with bacon, ginger, and garlic, and then garnished with thinly-sliced chestnuts. We don’t blame them for maybe trying to show off a little.