You are here

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

Rate It

Your rating: None
Average: 4.3 (18 votes)


Brussels Sprouts With Oriental Sauce Recipe