Prepare sauce by mixing Gochujang sauce, sesame oil (or water), coconut aminos, maple syrup, sea salt, and chili garlic sauce in a small mixing bowl. Set aside.

Rinse, dry, and halve the Brussels sprouts, removing any large stem portions.

Heat a large skillet over medium-high heat and add sesame or avocado oil (or water).

Add Brussels sprouts to the skillet, season with coconut aminos, and spread them evenly in the pan.

Cover and cook for 2 minutes, then uncover and stir-fry for 2 more minutes, stirring occasionally.

Once caramelized, add sliced shallot or green onion (if using) and the prepared sauce. Stir-fry for 1-2 minutes to coat the sprouts.

Transfer to a serving platter and garnish with crushed peanuts if desired. Serve hot.