Several hours before starting, put the garlic in the olive oil, and let the garlic infuse the olive oil.

Heat a wok or heavy skillet over medium high heat.

Add a few tablespoons of the olive oil to the pan (reserving the garlic in the oil that remains).

Stir fry the julienned sprouts until they are bright green and cooked thoroughly, but not overcooked, adding a pinch of salt to taste. Some of the leaves may brown, and that''s okay.

Remove sprouts from pan, reduce heat to medium and add in more of the olive oil, the chopped garlic and the pine nuts. Saute until the nuts and garlic are golden brown but not burned. Remove from heat and toss into the sprouts.

Salt and pepper to taste.