Stir-Fried Brussels Sprouts
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This recipe makes 6 servings
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 |
Ingredients
- 6 cups Brussels sprouts, (about 1-1/2 lb/750 g)
- 2 tbsp extra-virgin olive oil or canola oil
- 2 tsp mustard seeds
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch granulated sugar
- 2 tsp 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.
Source : Canadian Living Magazine: October 2008
- Keywords : Sides; Vegetarian; Fry; Brussels sprouts;
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