Ingredients
1 pound fresh Brussels sprouts (about 5-1/2 cups)1 tablespoon olive oil1 small onion, finely chopped1 tablespoon minced fresh gingerroot1 garlic clove, minced1/2 teaspoon salt2 tablespoons water1/4 teaspoon pepper
Preparation
Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices.
Place a large cast-iron or other heavy skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.
