1-1/2 pounds Brussels sprouts, outside leaves removed and stem trimmed, halved lengthwise (if super-small, leave whole; if super-large, quarter)
3 tablespoons peanut oil, divided
1/2 pound shiitake mushrooms, cleaned, stemmed and sliced
4 cloves garlic, thinly sliced
1/2 cup thinly sliced shallot
1/4 cup sweet chile sauce
1 tablespoon fish sauce
sea salt and freshly ground black pepper
1/4 cup finely chopped cilantro
sriracha (optional, for added heat)