This is different from my usual method, which is to stir-fry the
vegetables in butter and then deglaze; this way has about 1/4 the fat
and 3/4 the flavor.
Trim the sprouts. If they are bigger than large marble size, halve
them. Microwave them 1 minute in beef stock.
Heat butter in a pan; when it sizzles, toss in the sprouts. Toss and
cook 1 minute; add stock from the previous cooking and then the
sherry. Cook down to a glaze. Serve hot.
Recipe by Michael Loo, as cooked at Joell & Larry's, Feb '02
