When boiled, then sautéed, Brussels sprouts are tender, mild, and bright. Ginger and sesame taste so natural with these mini-cabbages that you would think they were all born in Asia.
About 10ounces (1-pint container) small-medium Brussels sprouts
1tablespoondry sherry or vermouth
Trim bases of Brussels sprouts and remove any yellowing or loose leaves. Halve (or quarter, as size dictates) sprouts lengthwise. Soak in lukewarm water, submerged with a saucer, for about 15 minutes.
Drain sprouts. Drop into a large pot of boiling salted water. Cook over high heat until just tender throughout, about 4 minutes.
Meanwhile, stir sesame seeds in a heavy skillet (large enough to hold sprouts in a single layer) over moderate heat until evenly tan, a minute or two. Pour onto a plate.
Drain sprouts well. Spread on a towel. Stir together honey, salt, and sherry. Heat oil in same skillet, add ginger, and stir over moderate heat until lightly colored. Add sprouts and toss to coat. Add sherry mixture and toss gently about a minute.
Transfer to warm serving dish. Sprinkle with sesame seeds.