Tempt even the your most reluctant vegetable eater by dressing up Brussels sprouts with a piquant sauce.
1 pint of trimmed and quartered Brussels sprouts (about 10 ounces), or 1 package of thawed and quartered frozen Brussels sprouts (10 ounces) 1/2 cup chicken stock or low-sodium chicken broth 2 tablespoons rice vinegar 2 tablespoons reduced sodium soy sauce 1/4 teaspoon dry mustard 1/8 teaspoon red pepper flakes 1 tablespoon dark sesame oil 2 finely sliced green onions, including tops 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Step 1. Boil 2 quarts of unsalted water over moderately high heat in a large saucepan, Cut a small X into the base of each sprout to ensure even cooking. Add the Brussels sprout and cook, uncovered, for 8 to 10 minutes or until just tender. Consequently, combine the stock, soy sauce, vinegar, mustard and red pepper flakes in a measuring cup and set aside.
Step 2. Heat the sesame oil over moderately high heat in a small saucepan. Add the green onions and saute for 30 seconds, then add the stock mixture and cook for 1 minute. Stir in the cornstarch-water mixture and boil. Cook for 1 minute or until thickened while stirring constantly. Transfer the Brussels sprouts to a warm serving bowl, and the sauce, and toss lightly.
PREPARATION TIME: 12 Minutes COOKING TIME: 14 Minutes