February 14, 2012 | Suanne | Comments 2
Brussels Sprouts Stir Fry with Onion and Mustard Seeds
The second Brussels sprouts dish demonstrated in the Gilmore Park Church community kitchen was a warm side dish.
How do we maintain a vibrant green on Brussels sprouts when cooking them?
Ingredients
- 8 cups (about 2 pounds/1 kg) small Brussels sprouts
- 1 tablespoon mustard seeds
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 teaspoon salt and pepper each
- 1/3 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
Source: this recipe is adapted from Canadian Living
Serves 6
Instructions
 Trim the base of the Brussels sprouts. |
 Cut an X in the bottom of each Brussels spouts. |
 In a large pot of boiling salted water, cook Brussels sprouts until tender crisp, about 6 minutes. |
 Drain and run under cold water; drain well. |
 To make the sauce, combine the chicken broth and lemon juice in a measuring cup. |
 Add Dijon mustard. Stir to blend well. |
 In a large dry frying pan, toast mustard seeds over medium heat, stirring until aromatic and seeds begin to pop, about 3 minutes. |
 Add oil. |
 Add onions and and cook over medium high heat for 2 minutes or until onion is softened |
 Add garlic and cook for another 30 seconds. |
 Add Brussels sprouts. |
 Stir in the sauce, stir fry occasionally, until heated through and Brussels sprouts are coated with onions and mustard seeds, about 2 minutes. Serve warm. |
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I like Brussels sprouts, to prevent overcook,I usually cut it in half or in quarters if it is big one, and quick stir fry with union garlics and soya sauce. I like the slight bitter taste of it and that will enhance your immune system.
You can maintain the bright green colour in brussel sprouts by adding a 1/4 teaspoon of white vinegar and a big pinch to the water you boil them in. You also need to throw them into an icebath. Cool running water for some reason does not shock out the chlorophyll.