Cut bottoms off the brussels sprouts and remove outer leaves. Cut in half or quarters. Put 1 Tbsp of good quality peanut oil (from an Asian market if possible) in a heavy skillet. Put the brussels sprouts in the cold pan and coat with peanut oil. Turn the heat to high. When the oil gets hot, stir-fry for 1 or 2 minutes. Pour in 1/4 cup water. Put cover on and turn the heat down. Taste often to avoid overcooking and serve with dijon mustard.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.