Stir-Fried Brussels Sprouts with Shallots and Sherry

Ingredients

• Salt
• Garlic
• Water
• Soy sauce
• Pepper
• Cold water
• Shallots
• Pine nuts
• Brussels sprouts

Directions

1. Cut away the stem ends from the brussels sprouts, then pull off and discard any outer leaves that are discolored. Slice a scant 1/4-inch piece from one side of each sprout so it sits flat, then place it cut side down. Continue slicing into scant 1/4-inch pieces, aiming for about 6 cups. Move the sliced sprouts to the colander insert of a salad spinner, rinse them with cold water, then set the colander back in the spinner and spin off the extra moisture. In a cup, stir together the sherry and soy sauce. In a small dish, mix the salt and pepper.
2. Set a 14-inch flat-bottomed wok or a 12-inch skillet over high heat. When a drop of water disappears from the surface in 1 or 2 seconds, add the oil along the sides and tilt the pan to coat it. Add the shallots and garlic, and stir-fry for no more than 10 seconds, just until they smell fragrant. Add the brussels sprouts, scatter the salt mixture over them, and stir-fry for 1 minute, until the sprouts turn bright green. Pour the sherry mixture around the wok, cover, and cook for 1 minute, until nearly all of the liquid is gone. Remove the cover and stir-fry for 2 minutes more, until the brussels sprouts are crisp-tender and the remaining liquid has evaporated. Finish with the pine nuts.