Ingredients
2 brussel sprout stalks
2 tablespoons olive oil
2 garlic cloves, chopped
1 tablespoon poppy seeds
1/4 cup chicken stock
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Boston bakery recipes — sticky buns, cookies, cakes, savory pastry
London's beloved Bombay café — breakfast naan roll, black daal, chai
Flour bakery's sequel — cakes, cookies, breakfast pastries
Record your recipes and experiments — organized cooking journal
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Remove sprouts from stalks. Halve each sprout and place cut side down on cutting board. Cut length ways into thin ribbons. Heat the olive oil until shimmering in a large saute pan. Add the garlic, brussel sprouts and poppy seeds and stir fry for about 30 seconds. Add the chicken stock and stir fry for an additional 3 to 4 minutes. The sprouts will still crunch a little, independent of the poppy seeds, and their color will still be bright. Season to taste with salt and pepper. Serve as an accompaniment. Enjoy!