Pork and Brussel Sprout Stir Fry

• I had extra brussels sprouts from my Thanksgiving dinner and saw this recipe in my Rachael Ray magazine. 
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• 3 tbsp. oil
• 1/2 lb. boneless pork loin chops, cut into 1/4-inch thick strips
• 1 lb. brussels sprouts, halved
• 2 scallions, whites and greens sliced separately
• 2 cloves garlic, chopped
• 1/3 cup soy sauce
• 2 tbsp. brown sugar

Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites and garlic; cook 1 minute. Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greensThe Verdict: the boys hate brussels sprouts without even trying them so they just ate the meat and the one sprout I made them eat, Michael didn't give any feed back but ate his food which is a good sign and I thought the recipe was pretty ok and a good use of brussels sprouts. It was nice to change up the veggie in a stir fry.