1 lb. Brussels sprouts
2 tbsp. ghee, or oil
1 to 2 tsp. black mustard seeds
salt and pepper to taste
Cut the Brussels sprouts in half vertically, then slice the halves (vertically again) into ¼” slices.
Heat a couple tablespoons of ghee in a large skillet and throw in mustard seeds. As soon as the seeds start to sizzle and pop add the sprouts. Stir-fry until done, about 5 minutes. Add salt and pepper to taste.
Notes and Instructions
Recipe and photo credit: Linda McElroy