4 (12 oz.) containers brussels sprouts
1/3 c. salad oil
1 (16 oz.) can whole water chestnuts, drained
1 tsp. salt
1/8 tsp. coarsely ground pepper

Cut each large brussels sprouts in half. In wok or skillet heat oil. Stir fry brussels sprouts and water chestnuts. Add salt and pepper. Serve immediately.