Trim the ends off the Brussels sprouts.
Cut each Brussels sprout in half, from top to bottom.
Lay it flat and slice into fine shreds, or you can also use a mandoline.
Heat oil in 12-inch wok over medium-high heat. You can also use a large skillet.
Add the shallots and cook for 2 minutes, or until translucent.
Add the Brussels sprouts and continue to cook, stirring frequently, until tender, about 4 minutes.
Stir in white parts of the green onions and cranberries; saute for 1 minute.
Add soy sauce, rice vinegar, brown sugar, and black pepper; cook and stir for about 1 minute, or until everything is heated through and thoroughly combined.
Season to taste with salt if necessary.
Remove from heat.
Toss with toasted sesame seeds.
Garnish with green parts of the green onions.
Serve.