| 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
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