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Brussels Sprouts With Oriental Sauce

Healthy.Eater's picture
  Brussels sprouts/1 package (10 ounces) frozen brussels sprouts, thawed 1 Pint, quartered (Trimmed And Quartered)
  Chicken stock/Vegetable stock / low-sodium chicken broth 1⁄2 Cup (8 tbs)
  Reduced-sodium soy sauce 2 Tablespoon
  Rice vinegar 2 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Red pepper flakes 1⁄8 Teaspoon
  Sesame oil 1 Tablespoon
  Green onion with tops 2 , finely sliced
  Cornstarch 1 Teaspoon, mixed with 1 tablespoon cold water

1 ln a large saucepan, bring 2 quarts of unsalted water to a boil over moderately high heat.
Cut a small X into the base of each sprout to ensure that they cook evenly.
Add the Brussels sprouts and cook, uncovered, for 8 to 10 minutes or until just tender.
Meanwhile, in a measuring cup, combine the stock, soy sauce, vinegar, mustard, and red pepperflakes and set aside.
2 In a small saucepan, heat the sesame oil over moderately high heat.
Add the green onions and saute for 30 seconds, then add the stock mixture and cook for 1 minute.
Stir in the cornstarch-water mixture and bring to a boil.
Cook, stirring constantly, for 1 minute or until thickened.
Transfer the Brussels sprouts to a warm serving bowl, add the sauce, and toss lightly

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 427 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 1295.2 mg54%

Total Carbohydrates 56 g18.6%

Dietary Fiber 19.6 g78.3%

Sugars 13.5 g

Protein 21 g42.9%

Vitamin A 92.2% Vitamin C 699.4%

Calcium 22.6% Iron 44.9%

*Based on a 2000 Calorie diet


Brussels Sprouts With Oriental Sauce Recipe