Brussels Sprouts With Oriental Sauce Recipe
Tickle your taste buds with this delicious Brussels Sprouts With Oriental Sauce. There is not a single month when I don't serve this yummy Side Dish! The marriage of the irresistible flavors of Vegetable with other ingredients is the secret to this Brussels Sprouts With Oriental Sauce. This Brussels Sprouts With Oriental Sauce recipe is sure to sweep you off your feet!
Ingredients
1 pint Brussels sprouts (about 10 ounces), trimmed and quartered, or 1 package(10 ounces) frozen Brussels sprouts, thawed and quartered
1/2 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1/4 teaspoon dry mustard
1/8 teaspoon red pepper flakes
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
