| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1995 | 4 | servings | |
INGREDIENTS
| 2 | lb | Brussels sprouts; trimmed and halved |
| 2 | cn | Low-salt chicken broth; (10-1/2-ounce) |
| 1/4 | c | Water |
| 1 | ts | Sugar |
| 1 | ts | Cornstarch |
| 4 | ts | Low-sodium soy sauce |
| 2 | Garlic cloves; crushed | |
| 1 | ts | Sesame seeds; toasted |
INSTRUCTIONS
Combine Brussels sprouts and broth in a large skillet; bring to a boil. Cook 6 minutes or until sprouts are tender, stirring frequently. Drain; return to skillet. Combine water, sugar, cornstarch, soy sauce, and garlic in a small bowl; stir until blended. Add cornstarch mixture to skillet; bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; sprinkle with the sesame seeds. S: 4 servings (serving size: 1 cup). Nutritional Information: CALORIES 123 (15% from fat); PROTEIN 8.9g; FAT 2g (sat 0.4g, mono 0.5g, poly 0.6g); CARB 22.5g; FIBER 8.8g; CHOL 0mg; IRON 3.8mg; SODIUM 263mg; CALC 97mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 189 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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