2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 lb Brussels sprout, trimmed and thinly sliced
6 pieces sun-dried tomatoes packed in oil, cut into fine shreds
1 finely grated lemon, zest of
1 -2 tablespoon lemon juice
Heat your wok over high heat until very hot, add the olive oil and swirl around once. Now add the garlic and stir fry for a few seconds to scent the oil. Immediately tip in the sprouts (before the garlic has a chance to burn) and stir fry constantly for about 4 minutes until the sprouts are cooked-you are aiming for tenderness with a residual crunch. Stir in the sun dried tomato strips, the lemon zest and lemon juice to taste; then stir fry for a final 30 seconds or so. Taste and season with salt and pepper if necessary.