Asian-Style Brussels Sprouts - 2 pts; 14g Carbs, 4g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals)
Lower Carbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 pound Brussels sprouts
1 1/2 tablespoons high-heat cooking oil
1/2 red onion -- thinly sliced
1 fresh chili -- or your choice, thinly sliced
2 garlic cloves -- finely minced
1 1/2 teaspoons freshly squeezed lime juice
1 1/2 teaspoons vegetarian fish sauce OR
substitute with 1 tablespoon soy sauce
1/2 teaspoon sugar
1 pinch salt -- generous
Trim the tough stalk end off the brussels sprouts and thinly slice. You can also use a food processor with a shredder attachment to slice them if you'd like.
Set a wok or large saute pan over high heat. When a bead of water sizzles upon contact and evaporates immediately, add the cooking oil and swirl to coat. Add the red onion and chilli slices and fry for 30 seconds. add the garlic and fry another 30 seconds, taking care not to burn the garlic.
Add the brussels sprouts and stir well to mix all the ingredients together. Spread the Brussels sprouts all over the surface of th wok to let it heat up and cook for 1 minute. Add the lime juice, fish sauce, sugar and salt and stir vigorously until all the seasonings are mixed throughout. The brussels sprouts should be slightly soft at the leafy ends, but still retain a good crunch.
Taste and adjust with additional fish sauce if it needs a little more saltiness or a pinch more of sugar if the brussels sprouts are slightly bitter.
Serves 4, as a side dish.
AuthorNote: Here's an Asian take on brussels sprouts that highlights the salty, sweet, spicy and slightly sour flavor combination that's very typical of Vietnamese cooking. I've shredded them like cabbage and quickly stir-fried them in my wok. The Brussels sprouts still retain their fresh crunch and the Vietnamese seasonings really bring out the best of these little vegetables.
Cuisine: "Asian"
Source: "The Steamy Kitchen by Jaden Hair, 2009."
S(Formatted by Chupa Babi): "Feb 2010"
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Per Serving (excluding unknown items): 110 Calories; 6g Fat (42.0% calories from fat); 4g Protein; 14g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 61mg Sodium
Exchanges: 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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