Post by MarieAlice on May 29, 2003 7:43:00 GMT -6
Sesame Brussels Sprouts
1/2 lb fresh brussels sprouts, halved
1¼ cups water, divided
1 tsp chicken bouillon granules
1 tsp sugar
1 tsp cornstarch
4 tsp soy sauce
2 garlic cloves, minced
1 tsp sesame seeds, toasted
In a large saucepan, cook the brussels sprouts in 1 cup water and bouillon for 6 to 8 minutes or until tender; drain and keep warm. In the same pan, combine the sugar, cornstarch, soy sauce, garlic and remaining water until blended. Bring to a boil over medium heat; cook and stir for 1 minutes or until thickened. Add sprouts and toss to coat. Sprinkle with sesame seeds. Serves 2.
1/2 lb fresh brussels sprouts, halved
1¼ cups water, divided
1 tsp chicken bouillon granules
1 tsp sugar
1 tsp cornstarch
4 tsp soy sauce
2 garlic cloves, minced
1 tsp sesame seeds, toasted
In a large saucepan, cook the brussels sprouts in 1 cup water and bouillon for 6 to 8 minutes or until tender; drain and keep warm. In the same pan, combine the sugar, cornstarch, soy sauce, garlic and remaining water until blended. Bring to a boil over medium heat; cook and stir for 1 minutes or until thickened. Add sprouts and toss to coat. Sprinkle with sesame seeds. Serves 2.