Ingredients:
2 tablespoons olive oil
1 onion, halved then thinly sliced
1-3 cloves garlic, finely chopped
1 (1-inch) piece ginger root, peeled and cut into julienne strips
2 pounds Brussels sprouts, trimmed and shredded
sea salt and cayenne pepper

Directions:

  1. Heat a wok or heavy skillet until hot. Add oil and swirl to coat. Add onion, garlic, and ginger and stir-fry 1 minute. Stir in shredded sprouts and stir-fry for 2-3 minutes.
  2. Add 2 tablespoons water and cook, covered, stirring once or twice. Uncover and add 1 tablespoon water if sprouts seem too dry. Season with salt and cayenne.

Makes 4-6 servings