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. Serves 4. 10 steps

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