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Brussels Sprouts With Oriental Sauce Recipe
|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|
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 mg
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
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