Stir Fried Brussels Sprouts - 16g Carbs, 6g Fiber, 3.9g Sugar
From: The Rodale Whole Foods Cookbook
Quartering brussels sprouts makes them cook faster when stir-frying.
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Serves: 4
1 Tbsp olive oil
2 containers (10 oz each) brussels sprouts, quartered
1 carrot, cut into thin matchsticks
2 cloves garlic, minced
1/4 tsp salt
1 1/4 cups PLUS 2 Tbsp water
2 Tbsp lower-sodium soy sauce
3/4 tsp cornstarch
3/4 tsp ground ginger
1. In a large skillet, heat the oil over medium heat. Add the brussels
sprouts and carrot, and cook, stirring frequently, until crisp-tender,
about 7 minutes. Add the garlic and cook for 2 minutes.
2. Add the salt and 1 1/4 cups water, and bring to a boil. Reduce to
a simmer, cover, and cook until the sprouts are tender, about 7 minutes.
3. In a small bowl, whisk together the soy sauce, cornstarch, ginger,
and remaining 2 tablespoons of water. Add to the pan, bring to a boil,
and cook until the sauce is slightly thickened, about 1 minute.
Serves: 4
Nutrition per Serving:
106.6 Calories, 3.9g Fat, 0.6g Saturated Fat, 460.9mg Sodium,
16g Carbs, 6g Dietary Fiber, 3.9g Total Sugars, 5.5g Protein
