Brussels Sprouts With Oriental Sauce Recipe
Ingredients
| Brussels sprouts | 1 Pint, quartered | |
| 1/2 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth | ||
| 2 tablespoons reduced-sodium soy sauce | ||
| Rice vinegar | 2 Tablespoon | |
| Dry mustard | 1/4 Teaspoon | |
| Red pepper flakes | 1/8 Teaspoon | |
| 1 tablespoon dark sesame oil | ||
| 2 green onions, including tops, finely sliced | ||
| 1 teaspoon cornstarch mixed with 1 tablespoon cold water | ||
Directions
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
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
Chef
