Ingredients: 10-12 heads of Brussels sprouts; 2 cloves of garlic; 2-3 st. spoons of soy sauce; 2 tbsp. tablespoons of olive oil; 50-100 grams of water.
Preparation:
Peel and prepare the Brussels sprouts: cut off the hard stem, remove the top leaves. If the heads are large, then cut into quarters, if small, then into halves. Chop the garlic finely. Heat the oil in a deep skillet and fry the garlic over high heat for 30-60 seconds, stirring vigorously, then add the cabbage and, also stirring, cook for another 2-3 minutes. Pour in soy sauce and 50-100 grams of water, reduce heat and cover. Stir occasionally, and after 10-12 minutes, when the water evaporates, stir more often so that the soy sauce does not caramelize and the cabbage does not burn. Remove from heat after 5-7 minutes.