Ingredients
1 tablespoon vegetable oil
1/3 cup chopped scallions (about 4 scallions), cut on the diagonal
½ teaspoon peeled and grated fresh ginger
¼ cup slivered almonds
1 pound brussels sprouts, trimmed and quartered
2/3 cup vegetable or low-sodium chicken broth
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Preparation
Heat the vegetable oil over medium heat in a wok or large skillet. Add the scallions, ginger, and almonds, and stir-fry until the almonds begin to brown, 3 to 4 minutes. Add the brussels sprouts and stir-fry another 3 to 4 minutes. Add the stock and cook uncovered for about 6 minutes, or until the sprouts are tender and almost all of the liquid has evaporated. Season with salt and pepper, and serve immediately.
