-
1
Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves.
-
2
Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down.
-
3
Cut scant 1/4-inch-thick slices to make about 6 cups.
-
4
Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water.
-
5
Put the colander into the salad spinner and spin to remove excess water.
-
6
Combine the sherry and soy sauce in a cup.
-
7
Combine the salt and pepper in a small dish.
-
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
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
Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green.
-
11
Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated.
-
12
Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated.
-
13
Sprinkle with the pine nuts.
