Chop brussel sprouts in quarters, and slice carrots. Mince garlic.
Dissolve chicken bouillon/ chicken flavor concentrate (see Note 1) into 1 tbsp of water.
Add vegetable oil to wok and heat up wok under high heat.
Once wok is hot, add minced garlic. After 30 seconds, add Brussel sprouts and carrots to wok. After 3-4 minutes, or until Brussel sprouts and carrots are almost cooked, add chicken bouillon dissolved in water. If it feels too dry, add ~1/2 tsp of water.
Cook for another minute or so, or until vegetable is completely done. Remove promptly and serve. Avoid overcooking.
Serve and enjoy!