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Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts

kept byXByron
recipe bySerious Eats

1 pound brussels sprouts (about 4 cups)
1/4 cup canola or vegetable oil
1/4 pound pancetta, diced
6 cloves garlic, minced
1 1/2 cups (12 fluid ounces) Stone Pale Ale
1/4 cup vegetable stock
Freshly ground black pepper
Finely diced tomato, for garnish
Shaved or grated Parmigiano-Reggiano cheese, for garnish



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