Trim the bottoms and quarter (or halve) the brussel sprouts. Save any of the errand leaves that come off. Toss with the olive oil and salt in a bowl.
Get your cast iron pan (or any fry pan) really scorching hot. Add the brussel sprouts in a single layer cut side down and let them get golden brown. Be careful not to crowd the pan. Then flip to the other cut side and let it develop colour as well.
Deglaze the pan with some of the Shaoxing (Chinese cooking) wine and cover and let them cook in the steam. Set aside when cooked through with still some bite to it.
In a microwave safe bowl or stove top if thats how you prefer, heat up your honey until it feels runny/pouring consistency. Add the grated garlic and chilli flakes and let them bloom in the honey.
In a bowl, whisk together the honey, vinegar and lemon zest and whisk it together. Pour over the brussel sprouts and toss until evenly coated. Garnish with spring onion greens. Serve warm or room temperature, both work well!
