Use cutting board and knife to dice onions and fresh ginger.
Use the garlic press to mince the garlic. If you do not have a garlic press, then garlic can be finely minced with the knife. Add a sprinkle of salt to the minced garlic and use the blade of the knife to carefully press the garlic against the cutting board until it becomes a pureed texture,
In the small saucepan bring to boil on low the balsamic vinegar, ginger and, garlic for 2-3 minutes. This releases their natural juices and marries the flavors of the ingredients.
In the wok, heat olive oil for 1 minute over medium flame. Add diced onions, rosemary and cook for 1 minute.
Add the brussels sprouts to the onion mixture and use the wooden spoon to occasionally stir to avoid burning for 1-2 minutes.
Season with the salt and pepper.
Pour the infused balsamic vinegar onto the brussels sprouts and give them a quick stir. Continue to cook for another 1-2 minutes.
Remove from flame and serve.