wash and dry fresh brussels sprouts

spray a medium non-stick skillet with olive oil spray, place on medium heat

remove ends of bussels sprouts, and cut in to quarters, place in pan, cover with lid and let steam

wash lids of cans with soap and water, open each can and toss into strainer, let drain

dice up red onion, add to skillet and stir, recover

when baby corn and chestnuts are well drained, add to pan, stir, leave uncovered

toss in shredded carrots and stir

continue to stir occasionally until all ingredients are cooked and softened

mix a little bit of water into hiosen sauce, add in crushed red peppers and minced garlic

add mixture to pan, and stir until everything is well coated

top with sliced almonds

dish up!