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
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.