The Organic Pantry

Ingredients
450g Brussel sprouts
1tbsp sunflower oil
6-8 spring onions cut into 2.5cm lengths
2 slices fresh root ginger
¼ cup flaked almonds
2/3 -3/4cup vegetable stock

Trim bases of Brussel sprouts and remove any large outer leaves.  Cut into slices about 7mm thick.
Heat the oil in a wok or heavy based frying pan and fry the spring onions and the ginger for about 2-3 minutes, stirring frequently.  Add the almonds and stir-fry over a moderate heat until both the onions and almonds begin to brown.
Remove and discard the ginger, reduce the heat and stir in the Brussel sprouts.  Stir-fry for a few minutes and then pour in the stock and cook over a gentle heat for 5-6 minutes or until the sprouts are nearly tender.
Add a little salt, if necessary, and then increase the heat to boil off the excess liquid.  Spoon into warm serving dish and serve immediately.