1. Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking. 2. Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water. 3. Add the salt and test a sprout for doneness. 4. Stir in the curry powder and cook 5 minutes longer. ---------------------------------------------------------------------------
Nutrition
Ingredients
