Sauteed Brussels Sprouts
Preheat a 10-inch saute pan over medium heat 3 minutes. Add olive oil and then butter. Add sprouts after 1 minute and stir until thoroughly coated with butter and oil.
Saute over high heat about 3 minutes, stirring frequently so Brussels sprouts do not scorch. Add the wine and reduce slightly. Add ginger and garlic. Saute 2 minutes.
Add chicken stock and salt and pepper and cook until sprouts are tender-crunchy or to desired doneness. Sprinkle with Parmesan cheese and serve immediately.
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