Stir-Fried Brussels Sprouts With Shallots and Sherry

1. 1

   Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves.

2. 2

   Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down.

3. 3

   Cut scant 1/4-inch-thick slices to make about 6 cups.

4. 4

   Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water.

5. 5

   Put the colander into the salad spinner and spin to remove excess water.

6. 6

   Combine the sherry and soy sauce in a cup.

7. 7

   Combine the salt and pepper in a small dish.

8. 8

   Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.

9. 9

   Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant.

10. 10

    Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green.

11. 11

    Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated.

12. 12

    Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated.

13. 13

    Sprinkle with the pine nuts.

* Per serving · 4 servings · Values may vary.