Brussels Sprouts, Flash Curried

1. 1

   Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.

2. 2

   Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.

3. 3

   Add the salt and test a sprout for doneness.

4. 4

   Stir in the curry powder and cook 5 minutes longer.

No additional tips available.