Stir-fried brussels sprouts with orange
Don't be put off this recipe if you are a sproutophobe -- shredding and stir-frying a sprout turns it into a completely different vegetable, much sweeter-tasting and with none of that slightly bitter edge you sometimes get in a boiled sprout.
Sainsbury Magazine, Christmas 1998
2 tablespoons olive oil     heat
4 shallots peel, chop finely   soften gently 5 minutes or until golden
2 cloves garlic peel, crush   cook 1-2 minutes
225g Brussels sprouts trim, shred finely   stir-fry 3 minutes over high heat or until bright green and glossy
75ml orange juice whisk   add, cook briskly 2 minutes. Serve immediately.
1 tablespoon cider vinegar
1 teaspoon castor sugar
salt and pepper
Serves 4