2 10-oz. containers Brussels sprouts
2 tablespoon(s) low-sodium soy sauce
1 teaspoon grated, peeled fresh ginger
1 teaspoon sesame oil
1 tablespoon olive oil
1 large onion, cut in half and thinly sliced
2 tablespoon(s) water
Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout lengthwise into quarters. In cup, stir together soy sauce, grated ginger, and sesame oil.
Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook about 5 minutes or until it begins to soften, stirring occasionally.
Increase heat to medium-high; add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once. Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently. Remove skillet from heat; stir in soy sauce mixture.