Brussels Sprouts With Oriental Sauce
|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