Prepare Brussels sprouts by trimming the root end and cutting a cross in the bottom--this helps them cook faster. Bring a large pot of water to the boil and add 1 tablespoon of salt. Add the Brussels sprouts and boil for 5 minutes. Drain and plunge into very cold or ice water. Drain thoroughly.

When sprouts are cool enough to handle, cut them in half.

Heat a wok or large deep skillet over medium-high heat. Add the oil and when the oil shimmers, add the sprouts, water chestnuts garlic and salt. Stir fry until the sprouts are deep vibrant green; about 4 minutes. Drizzle with sesame oil and toss to coat. Add any salt at this point if you need to.