- 1 pound brussels sprouts
- 1 tablespoon sunflower oil
- 6-8 scallions, cut into 1-inch lengths
- 2 slices fresh ginger
- 1 1/2 ounces of slivered almonds
- 2/3 – 3/4 cup of vegetable or chicken stock
Remove any large outer leaves and trim the bases of the brussels sprouts. Cut into slices about 1/2 inch thick. Heat the oil in a wok or heavy frying pan and fry the scallions and the ginger for 2-3 minutes, stirring frequently. Add the almonds and stir-fry over moderate heat untl both the onions and almonds begin to brown. Remove and discad the ginger, reduce the heat and stir in the brussels sprouts. Stir-fry for a few minutes and then pour in the stock and cook over low heat for 5-6 minutes or until the sprouts are nearly tender. Add a little salt, if necessary and then increase the heat to boil off the excess liquid. Spoon into a warmed serving dish and serve immediately.