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Sautéed Brussels Sprouts
From the kitchen of Chef Stephen Wong
Serves 6

Ingredients

• 1 tbsp. Butter
• 1 pound Brussels Sprouts thinly sliced
• 2 Pieces of Pressed Tofu, cut in matchsticks
• 2 tsp. Minced Garlic
• ¼ cup Chicken Stock or Rich Pork Stock
• Salt and Pepper to taste

Method:
Heat a large non-stick skillet or wok over medium-high heat. Add butter and heat until just foaming. Add brussels sprouts, tofu and garlic and stir to mix for 30 seconds. Add stock and season with salt and pepper. Stir and bring to boil. Cover and cook for 2 minutes or until brussels sprouts are wilted but still crunchy. Uncover and cook until liquid is mostly absorbed. Serve.