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Pre-heat a wok or heavy bottomed frying pan until smoking.
Coat the pan or wok in any neutral oil (vegetable or sunflower), and add in the sprouts, season with salt and do not touch for around 2 minutes, or until the sprouts take on some colour.
After you can see some char on the sprouts, add in a little more oil, then the crushed garlic and toss vigorously to prevent the garlic from burning for 30 seconds.
Add in the stock, sugar and chestnuts, and once the stock is boiling (this should happen very quickly), cover with lid. Turn down the heat to medium and cook for around 3 minutes, until the sprouts have softened but retain their bite.
After 3 minutes, remove the lid and cook for 1-2 more minutes with the lid off to evaporate some of the liquid. Check for seasoning and add a little more salt or sugar to taste, it should be well balanced with richness from the chestnuts and the sprouts should be green and cooked through.