Shredded Sprouts

INGREDIENTS

½   cup canola oil

1    cup thinly sliced leeks, separated

1    pound Brussels sprouts, trimmed, thinly sliced

1    tablespoon lemon juice

1    tablespoon balsamic vinegar

METHOD

Pour the oil onto a medium skillet over medium-low heat. When the oil is heated so that a piece of leek dropped in the oil bubbles, add the leeks and stir to cover. Slow fry the leeks until they are crispy brown and remove them with a slotted spoon to paper towels to drain.

Dump all but 1 tablespoon of the oil into the garbage and add the sprouts to the skillet over medium heat. Cook the sprouts for about 5 to 6 minutes or until softened, sprinkle the lemon juice and balsamic vinegar over the sprouts and stir fry for 1 minute. Remove to a serving plate and add the browned leeks on top to serve.

Based on a recipe from Cooking Light  magazine