Stir-Fried Brussels Sprouts
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Shredding the Brussels sprouts reduces cooking time and gives them a new look.
Servings: 6
Ingredients:
Stir-Fried Brussels Sprouts
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 90 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 119 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 8% |
| vit C | 117% |
| folate | 31% |
Suggested Recipes
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6 cups (1.5 mL) brussels sprouts (about 1-1/2 lb/750 g)
2 tbsp (25 mL) extra-virgin olive oil or canola oil
2 tsp (10 mL) mustard seeds
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Pinch granulated sugar
2 tsp (10 mL) lemon juice
Preparation:
Trim Brussels sprouts. Holding by stem end, thinly slice with mandoline or by hand. Place in bowl; toss to separate layers. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large skillet, heat oil over medium heat; cook mustard seeds until beginning to pop, 1 minute. Add garlic; cook for 1 minute. Add Brussels sprouts, salt, pepper and sugar; cook, stirring, until tender-crisp, 8 minutes. Toss with lemon juice.
In large skillet, heat oil over medium heat; cook mustard seeds until beginning to pop, 1 minute. Add garlic; cook for 1 minute. Add Brussels sprouts, salt, pepper and sugar; cook, stirring, until tender-crisp, 8 minutes. Toss with lemon juice.
Tags:
Source
Canadian Living Magazine: October 2008
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