Trim bottom of Brussels sprouts and chop in half lengthwise.
Mince garlic and onion.
Chop peanuts to medium-sized chunks.
Place oil in pan and heat to medium.
Add onion and cook until onion becomes translucent.
Add garlic and peanuts and stir well.
When garlic aroma releases, add Brussels sprouts and sauté until sprouts’ outer leaves soften.
Add ¼ cup rice wine or water to release any browned bits and aid in steaming of sprouts.
Add a dash of soy sauce if desired.
Turn heat to low, cover and simmer about 10 to 20 minutes, stirring occasionally.