PAUL’S BRUSSELS SPROUTS WITH CHINESE SAUSAGE AND GINGER(for four)

kosher salt, to taste

1 pound Brussels sprouts, trimmed and halved lengthwise

2 tablespoons vegetable oil

6 ounces (about 4 links) Chinese sausage, cut crosswise into ¼ inch slices

3 (2 inch) pieces fresh ginger, peeled and julienned

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1.  In a steamer set over boiling water, steam the Brussels sprouts, covered, for 6 minutes, or until they are just tender.  Pat dry with paper towels.

2.  Heat 1 tablespoon oil in a 12 inch cast iron skillet over medium-high heat.  Add the sausage and cook, stirring occasionally, until browned, about 2 minutes.  Add the ginger and cook, stirring occasionally, until soft, about 2 minutes.  Increase heat to high and add the remaining oil and the reserved Brussels sprouts; stir fry until Brussels sprouts are lightly browned and tender, about 3 minutes.