Wash and trim Brussels sprouts, and cut in quarters, reserving loose leaves. Scrub carrot, and cut in inch long pieces, then cut them in thin sticks. Trim scallion, cut in sections, reserving the green leaves with the loose sprout leaves.

Grate or mince about half an inch of ginger root. Mix vinegar and soy sauce in small bowl.

Heat a heavy pan until hot, add the oil and heat it. Add ginger, and stir to blend.

Add quartered sprouts, carrots, and the white parts of the scallion, and stir to coat with seasoned oil. Let cook 5 minutes, stirring frequently.

Add the leafy parts of the sprouts and scallions. Add the vinegar soy mixture, and cover. Cook another 3-5 minutes, until sprouts are done to taste.