Ingredients:
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 lb Brussels sprouts, trimmed and thinly sliced
6 pieces sun-dried tomatoes packed in oil, cut into fine shreds
1 finely grated lemons, zest of
1 -2 tablespoon lemon juice
Directions:
Heat your wok over high heat until very hot, add the olive oil and swirl around once.
Now add the garlic and stir fry for a few seconds to scent the oil.
Immediately tip in the sprouts (before the garlic has a chance to burn) and stir fry constantly for about 4 minutes until the sprouts are cooked-you are aiming for tenderness with a residual crunch.
Stir in the sun dried tomato strips, the lemon zest and lemon juice to taste; then stir fry for a final 30 seconds or so.
Taste and season with salt and pepper if necessary.
Servings: 4
Time preparation: 10 min.
Time total: 17 min.